2016 Alto Adige Riesling Kaiton Kuenhof Review And Tasting Notes

Kaiton is not only one of the great Italian white wines; it is also the best Riesling you can drink in Italy. It is a heavy, arrogant statement, but you will never be able to go back once you taste it.

But before going into the details of the Kaiton tasting, let’s see where it comes from because the extreme winemaking conditions make it so unique, noble, and deserving of your palate.

In the province of Bressanone, the Kuenhof winery in Valle d’Isarco is a centuries-old farm owned by people with a unique sensitivity, such as Peter and Brigitte Pliger, who make natural wine. Each vintage is different and reflects and follows what happened in that given year.

But above all, the wines of the Kuenhof cellar are mountain wines. The vineyards climb mountain slopes with an altitude ranging from 500 to 700 meters.

Of course, with these conditions, the mineral and calcareous soils, and a considerable temperature range, the wines are of unique elegance and finesse. They are subtle, but the hand of the winemaker is undeniable, the sensitivity with which he guides the wine without forcing is commendable, and all lovers of “natural wines” should visit this winery.

Great grapes, fermentation with spontaneous yeasts, and aging only in steel: this is the path of the Kaiton and what it offers is a lot of character, a stellar flavor, finesse to no end, but above all, a natural drinkability.

But not because it is a simply drinkable wine. No, it is the thickness, the pulp, the aromatic cleanliness, but above all, the length of the sip which invites you to drink.

There are few wines so clear-cut and uncompromising, but at the same time endowed with charm, it is no coincidence that if the vintage is not up to par, it is not produced, but thank goodness this Kaiton vintage 2016 turned out well.

The bouquet

Not so much for the scents that are great, anyway, but for the extreme elegance of the bouquet. The naturalness with which they follow each other, creating an icy and subtle aromatic picture—endless citrus fruits, honey, rocks, light hydrocarbons, honey, flowers, and yellow fruit. The aromas are declined with incredible incisiveness and clarity—persistence, variety, and frankness on the verge of perfection.

The flavor

In the mouth, it is savory, supported by an excellent acid vein, but already amalgamated in the structure. Structure that is balanced, medium-bodied, very sharp, but never too alcoholic. About 12 degrees. Sapid, almost peppery finish where mineral and lime memories return. Now it is fresh and snappy, but it is a wine that can and should rest 3-4 years in the cellar to round out acidity and flavor, giving space to the most evolved aromas.

Price

Nineteen euros is an excellent price for a wine of crystalline beauty.

Food Pairings

Parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, Pad Thai.