Kettmeir
Kettmeir Sauvignon 2022
| Denomination | Alto Adige DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
Awards
-
2022
95/100
One of the most prestigious wine guides in Italy.
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
- Start up year: 1919
- Oenologist: Josef Romen
- Bottles produced: 290.000
- Hectares: 55
Tradition as a value to be handed down, and progress as a vision to be perpetuated. Innovators, but with the awareness that one must not abandon the heritage of tradition, preserved as a fundamental bond with the land and one's own history.
One example is the architecture of the Kettmeir winery, preserved intact since the Second World War as a precious testimony to its past. And it is in the historic wine cellar, where both the wines rest in barrels and the classic method sparkling wines on ancient pupitres, that part of Kettmeir's success is realised under the watchful eye of oenologist Josef Romen.
The other place is the vineyards, stretching from Kaltern to the Ebnicherhof to Salurn, where Pinot Noir, Chardonnay, Sauvignon, Moscato rosa and many other grape varieties grow, cultivated with absolute care, respecting all their varietal peculiarities. In every grape, the history of this land. In every drop, the know-how of its people. In every bubble, a way of being. Read more
| Name | Kettmeir Sauvignon 2022 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Origin | Hilly area of Kaltern and Salurn (Bolzano/Bozen). |
| Climate | Altitude: 350-500 m. a.s.l. |
| Soil composition | Calcareous clay with good skeleton and organic matter content. |
| Cultivation system | Trellised "pergola" system and espalier. |
| Plants per hectare | 3,500 plants per hectare (pergola), 6,000 (espalier). |
| Harvest | From mid to late September. |
| Fermentation temperature | 15 - 16 °C |
| Wine making | In white, with brief maceration of the skins at a temperature of 5-6°C to optimize the extraction of aromatic compounds. Fermentation in stainless steel at a controlled temperature of 15 6°C. |
| Allergens | Contains sulphites |
