Kettmeir
Kettmeir Alto Adige Metodo Classico Pas Dose 2020
| Denomination | Alto Adige DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | After the addition of liquer de tirage, the wine is bottled and aged horizontally in the modern cellar at 10 - 12 °C for secondary fermentation, it then is left to rest on the lees for at least 38 months. No liqueur d’expédition is added during disgorgement but the bottles are topped up with wine from other bottles to create a product which is free from added sugars. |
| Year | 2020 |
| Product name | Alto Adige Metodo Classico Pas Dose 2020 |
| Color | Bright straw yellow. |
| Perfume | On the nose, the bouquet reveals floral notes of yellow flowers (Spanish broom, wintersweet) and notes of both ripe and fresh yellowfleshed fruits (banana, mango) with subtle hints of yeast. |
| Taste | Decidedly fresh and lively on the palate, backed up by by an extraordinarily fine and enveloping effervescence, which is perfectly integrated with the sensations of energy and suppleness which come from the wine’s lengthy time on the lees. A long, exuberantly aromatic finish with notes of flowers, crisp and ripe fruits and herbs just brims with alpine personality. |
| Pairings | This sparkling wine’s breadth of aromas and creamy mouthfeel, despite the absence of residual sugars, make it extraordinarily versatile and great at bringing out the best in flavoursome starters, pasta and rice dishes, especially seafood and shellfish. It is equally suited to accompanying firm-textured foods (meaty, large fish, and white meats), as boldly salty foods (oily f ish, caviar) and rich sauces or fatty favourites from traditional Italian cooking. A highly recommended companion to Asian seafood dishes, especially those from Japan. |
| Region | Trentino Alto Adige |
| Country | Italy |
Awards
-
2020
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- 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 Alto Adige Metodo Classico Pas Dose 2020 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Alto Adige DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Origin | Pochi di Salorno |
| Climate | Elevation: 520 - 550 mt. a.s.l. |
| Soil composition | Calcareous in origin with good clay content and traces of porphyry. |
| Cultivation system | Pergola |
| Plants per hectare | 3500 |
| Yield per hectare | End of August. |
| Harvest | The grapes come from vineyards, dedicated entirely to sparkling wine varieties, which are sited on west-facing, medium-high/high hillsides with marked variations in day and night-time temperatures. |
| Wine making | The grapes undergo delicate pressing to obtain a high-quality must, which is then carefully fermented in steel casks at a controlled temperature of 16 - 17 °C, before resting on the lees for a number of months. |
| Aging | After the addition of liquer de tirage, the wine is bottled and aged horizontally in the modern cellar at 10 - 12 °C for secondary fermentation, it then is left to rest on the lees for at least 38 months. No liqueur d’expédition is added during disgorgement but the bottles are topped up with wine from other bottles to create a product which is free from added sugars. |
| Allergens | Contains sulphites |