||White classic method sparkling wine extra brut
||60% Chardonnay, 40% Pinot Nero
||High hillsides in the Oltradige area and medium-high hillsides in the Bassa Atesina
||Altitude: 400-700 m. a.s.l.
||Calcareous in origin with substantial clay content, abundant soil skeleton and a good quantity of organic matter.
|No. plants per hectare
||3,300 - 3,500 plants per hectare (pergola), 5,000 - 6,000 (espalier).
||First two weeks of September.
||After overnight refrigeration, the grapes are delicately pressed to obtain the free-run juice which then undergoes careful, closely monitored vinification. A fraction of the Chardonnay (approx.20%) must is fermented and matured in barriques, while the remaining Chardonnay and Pinot Nero are separately fermented in steel at a precisely controlled temperature of between 14 and 16 °C, before resting on the lees until late spring.
||The different wines (wood-aged Chardonnay, steelaged Chardonnay and Pinot Nero) are then blended and liquer de tirage is added. The wine is then bottled and kept at 10-12°C in the cellar for secondary fermentation and rests on the lees for an average time of not less than 60 months. After disgorgement the bottles are left to rest for a further three months before leaving the cellar.
||Refined aromas, lively bubbles and complex flavours make this a sparkling wine to accompany any course of a meal. A great companion to intensely-flavoured dishes such as firm-fleshed fish (tuna, sword fish), and/or particular cooking methods (roasted, grilled, marinated) and/or seasoned with spices and aromatic herbs. This make it a must-try pairing with the hot and spicy cooking of the Far East and South America.
||Price Kettmeir Alto Adige 1919 Riserva Extra Brut 2015 € 38.78