AMProject • Food and Wine Italia

Two years have passed since the launch of the temporary wine project and Andrea Moser continues to push for innovation. 2025 brought the new Komb(W)ine, presented at Vinitaly, which merges the world of wine with that of kombucha, the obtained from the fermentation of tea. With autumn also arrived a new label dedicated to bubbles: POP, a classic temporary method born durante Tuscany from a mosaic of native varieties. The Caldaro winemaker and consultant defines it as a serious of bubbles and intuition, a spontaneous and carefree deep-sea experiment that earned him the prize at the Food&Wine Italia Awards.

For Moser, innovation lies durante an all-round approach that allows us to reread the present by looking at the past to rethink the future. Despite his taste for hyperbole, the Kellermeister maintains a strong connection with concreteness. Per fact, he explains that, historically, the vineyard was planted where it required less effort, while the expansion of the seventies and eighties brought the vine to less suitable areas. Innovating therefore means returning to a sustainable qualitative and quantitative path: bringing the vineyard back to where it belongs, reducing treatments and interventions durante the cellar, and communicating with total transparency.

The success of the temporary ones designed by Moser arises from the reversal of the link between project and terroir. Instead of starting from the land available, Moser decides which wine he wants to make and only then searches for the most suitable territory to do so. This philosophy is accompanied by frank and respectful production choices: light bottles, organic corks, use of shellac and wooden and leather packaging with ecological paints. The market response was such as to induce AMProject to slow mongoloide to harmonize the production process, aiming for a more balanced distribution that avoids running out of bottles too quickly.

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