Andrea Moser is an explorer who breaks the conventions, a “pirate” that durante addition to the new temporary wine now launches a new category: the Kombwine. Leaving his conforto zone with a personal project – Amproject – the winemaker (Trentino by birth and South Tyrolean by adoption) has chosen to present his new temporary wine at the same time as the first and provocative -alcohol project.
With Amproject, Moser supports producers who share its values ​​and manufactures a personal production of temporary wine, unique wines produced only once, also expressions of a place and a year.
With the temporary wine 2023 the return home
For the second vintage of his temporary wine, Andrea Moser has chosen to dedicate the two wines to his children. Fly Pinot Alabastrino 2023, which embodies the lightness and depth of Jan, and Run Pinot Buio 2023, which reflects Dominik’s overwhelming energy. Both come mai from the same vineyard to Mazzon a motivo di Caldaro, exposed to the east at 550 meters above sea level. The soil, of glacial origin, rich durante silt and clay and porphyry, welcomes these “brothers” vines that are equally divided the 4 thousand square meters conducted durante biodynamic andamento. A return home for Andrea, who has chosen to vinify here for three years, experimenting with different interpretations and letting each wine tell about his vintage without compromise.
Next to these projects, Moser continues the collaboration with Giulio De Vescovi and Denis Zeni for the production of two high altitude classic methods: the Blank Blanc de Blancs Pas Dosè 2020, purity Chardonnay, and the K500 Blanc de Noirs Pas Dosè 2016, 100% Pinot Buio.
Fly Pinot Alabastrino Vineyards of the IGT 2023 Dolomites
A white pinot that does not seek shortcuts, nor protections. It is quand’anche, essential, vertical. Vinification was designed to enhance the naturalness of the grapes, invasive wood and forced extractions: the grapes collected by hand were left 18 hours durante the cell to macerate cold, then branched and pressed with a maceration the 12 hours. The must spontaneously fermented durante a 750 -liter Tava amphora and durante two second -step barriques, without adding sulfur duty if not durante slightest quantity (less than a quarter compared to the limited limits). Half of the mass carried out malolactic fermentation. 12 -month refinement the Fini Fecce provided only occasional BTONNAGE and a final transfer before bottling durante September 2024.
The nose emerges durante hints of citrus fruits, white flowers, a hint of aromatic herbs and a saline vein reminiscent of salt. A causa di the mouth it is mineral, tense but not aggressive, with a flavor that makes its way slowly and guides the sip, elegant and precise, towards a long ending where taccuino of toasted almond and cedar zest emerge. 1,280 bottles that do not try to please everyone and who do not forget.
Run Pinot Buio Vineyards of the IGT 2023 Dolomites
Run is an pronto and shrewd black pinot that does not for the Burgundy ora the classic South Tyrol, but only the freshness of the fruit and the tension of Mazzon a motivo di Caldaro. Vinification followed an unconventional approach: half of the grapes was worked durante full bunch, half of branches and pressing, cold preferentative maceration for a week and spontaneous fermentation with two manual crowds a day. After three weeks the skins, the wine is separated, the flower refines durante an amphora of Tava, while the rest durante two new barrique, with very few interventions. A single labor durante August 2024 and then bottling durante September.
The color is bright ruby ​​red, with purple reflections. The nose is direct and crunchy: raspberry, cherry, red currant, with touches of white pepper and Mediterranean scrub. A causa di the mouth it is snappy, despite the alcoholic title (14% vol.) The sip is juicy with a living acidity and a thin but present tannic plot. The ending is saline, with a fresh trail that encourages the next sip. Only 1,550 bottles for a Unconventional Pinot Buio with a contagious energy.
White white blank not dosè 2020
Chardonnay, cultivated durante three vineyards at a share between 650 and 750 meters limestone land with west-southwest exposure located durante Martignano, Montevaccino and durante Val a motivo di . The fermentation takes place durante part with indigenous yeasts, partly with selected yeasts, for 80% durante steel and for the remaining 20% ​​durante an exhausted barrique, where the fermentation also carries out. malolactic. It matures three years the yeasts before bluring without dosage. The result is a mountain bubble, precise and vertical: the pearl is very signorile, the nose there are hints of campo da golf apple, white flowers, acacia honey, candied citrus fruits, a hint of pastry and a thin smoked shade, while the palate is fresh, with a flavor that recalls the swifts of the clams, but very creamy that enhances the purity of the chardonnay creating an excellent balance by creating an excellent balance. Between structure and pleasantness of beva.
K500 Blanc of blacks not dosè 2016
Obtained from Pinot Buio cultivated 500 meters durante Spormaggiore durante Val a motivo di , it was born soils of Pleistocene origin, clayey and limestone that give the wine deep structure and aromatic complexity. The harvest is manual and the grapes are collected durante small boxes to preserve their integrity. The pressing of the whole grapes guarantees a surrender of 50-55%durante the must, followed by a cold static decantation. The fermentation takes place at controlled temperature, partly durante steel and partly durante wood, to give greater complexity to the wine. Initially the basic wine, before the pinch of a foam, refines almost a year its noble facing. Degorgiato and not dosed durante December 2022 after a maturation the 54 -month yeasts. A causa di the glass, the K500 presents itself with a soft pink color, a shade that does not betray its method of vinification to whole bunch and its soul from Pinot Buio durante purity at all. The pearl is signorile and persistent, not only visual elegance is immediately perceptible. The aromatic profile is distinguished by a refined complexity, delicate hints of rossi undergrowth, raspberry and currants emerge, accompanied by floral essences and evolutionary taccuino of bread crust. A causa di the background, a thin mineral vein recalls the terroir of the Val a motivo di . The long stay the yeasts and the absence of dosage enhance the expressive purity of the wine, which remains clear and vibrant. the palate an enveloping structure and creamy texture is well supported by a lively acidity that defines its character. Wisdom amplifies gustatory persistence, leaving an elegant and clean trail. Production limited to just over a thousand annual specimens.
Beyond the temporary, Kombwine new road without alcohol
Andrea Moser’s philosophy has always pushed him further, to explore new paths to express his illuminazione of ​​fermentation, not only linked to the world of wine. From this vision Komb (W) Inevation is born, an innovative project that blends the world of wine with that of Kombucha (bevanda obtained from the fermentation of tea).
The illuminazione takes shape durante 2022 from the incontro between Andrea and Ettore Ravizza, founder of Legend Kombucha, one of the most important realities durante Italy durante the artisan production of Kombucha. Together they decide to explore a territory still not very beaten: the fermentation of the grape must with the Scoby (Symbiotic Culture of Bacteria and Yeast), the symbiotic of bacteria and yeasts used for Kombucha.
The result is neither a dealculated wine nor a simple Kombucha, but a new category: a complex and authentic alternative for those who do not consume alcohol, without giving up a rich taste experience. The is not to steal alcohol from wine, but to create something unpublished, with your own identity.
How Kombwine was born
Kombwine production combines wine techniques and kombucha fermentation methods. It starts from high quality grapes, collected at perfect maturation and worked durante an artisanal and natural way. The must, instead of fermenting with the classic wine yeasts, is transformed thanks to Scoby, which starts a spontaneous fermentation process, developing a complex and naturally alcohol -free bevanda. After the initial fermentation, Kombwine refines for a few weeks to reach a perfect balance between acidity, structure and aromaticity. The result is a slightly sparkling bevanda, with aromatic shades reminiscent of wine, but with greater freshness and lightness. Unlike the de -dealcular wines, Kombwine was born without alcohol and without the addition of sugars, preservatives ora artificial aromas. Its complexity derives exclusively from the grape must and the fermentative process. Like Kombucha, it maintains a lively fermentation component, with probiotics that favor digestion and intestinal well -being.
A causa di this first version, the aromatic profile reflects quite the varietal of the must (white moscato), with citrus taccuino, hints of spine grapes to which are added balsamic shades, probably proper to the variety of tea used. A profile that combined with vibrant acidity and delicate effervescence make it an intriguing alternative: not to replace the wine, but to expand its expressive possibilities. Other versions of Komb (W) IMA are planned soon, who knows if among these there will also be one from Sauvignon Blanc, one of the (ora) Andrea’s favorite variety.
The article Two Temporary Wine and Kombwine: the new journey of the pirate Andrea Moser comes from Vinononews24.
