Straw yellow; varietal ripe apple-led fruit fragrances; dry, well-structured palate sustained by pleasing acidity through to a long-lingering finish.
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Wine maker notes
Traditional white-wine vinification with soft-crushing of the grapes followed by fermentation in steel at controlled temperatures of 17-18 °C. Maturation is in steel with lees contact until the end of January, when the wine is prepared for bottling.
Steamed small crustaceans, spaghetti with clams, grilled zucchini.
Kettmeir is one of the leading names in Alto Adige’s venerable wine tradition, both in the hill country around Lake Caldaro and in other wine territories in the region. Soil types and a climate that alternates between Mediterranean and Alpine, with significant day-night and summer-winter temperature fluctuations, imbue Kettmeir wines with their distinctive personality.
The winery headquarters, the vineyards and the cellars on the celebrated Wine Trail bear witness to an ancient farming heritage and a long tradition of winemaking. Production focuses on quality obtained from grape varieties that have found an ideal environment here and yield a full range of red, white and rose wines both still and sparkling.
Since 1986, Kettmeir has been part of the Gruppo Santa Margherita, which distributes the range to top-flight restaurants through its widespread international network.
At Kettmeir, extreme care is devoted to viticulture. The estate management policy aims to get the best out of the fruit by selecting vineyards in specific areas and adopting targeted agronomic protocols.
The priority in winemaking is to preserve the characteristics of the original grapes. Aromatic white-skinned grapes, for example, and to some extent Pinot Nero, spend time on arrival at the pressing cellar in modern chilling facilities undergoing low-temperature skin contact to enhance the finesse and aromatics that are signature characteristics of the entire Kettmeir range.