Imagine a sheer rock face blazing beneath the afternoon sun, storing heat to release during the night. This is the natural setting in which Freienfeld is born, a red wine that completely redefines the identity of great international grape varieties in an Alpine environment. But let us start from the beginning. We are in Cortaccia, in the Bassa Atesina area, where viticulture defies gravity on extraordinarily steep slopes. Cantina Kurtatsch cultivates its vineyards here on soils rich in clay and limestone pebbles. The name Freienfeld recalls a historic noble residence in the village. It tells the story of the deep bond between the farming community and a unique microclimate. The vineyards benefit from the Ora del Garda. This warm afternoon wind rises from the lake and keeps the grapes in perfect health. It also creates the ideal difference between day and night temperatures, allowing intense aromas to develop while preserving freshness. Made exclusively from Cabernet Sauvignon, this wine demonstrates the variety’s extraordinary ability to absorb the soil’s mineral complexity. The Cabernet fully expresses its natural power, balanced by an unexpected Alpine elegance and an unmistakable backbone of acidity. The grapes come exclusively from the Freienfeld cru vineyard, located in one of the warmest and most suitable subzones. Harvesting is carried out by hand, selecting only bunches that have reached perfect phenolic ripeness. In the winery, fermentation takes place at a controlled temperature. Long maceration on the skins allows the winemakers to extract colour and a dense tannic structure. The wine then ages in French oak barriques for around 18 months and completes its development with a slow period of bottle ageing before release. Deep, almost impenetrable ruby red in colour, with garnet highlights, the nose reveals notes of dark fruit, particularly blackcurrant, blackberry and blueberry. These are followed by hints of graphite, black pepper, tobacco and cocoa, enhanced by delicate balsamic nuances. On the palate, it is powerful yet disarmingly refined. The tannins are dense and silky, beautifully integrated into a fresh, mineral structure. The finish continues to evolve, exceptionally long, spicy and toasted. It is the ideal companion for rich, flavoursome dishes. For a traditional local pairing, try it with saddle of venison and juniper, although it also works beautifully with fillet of beef.