Description
“Terroir”, as the French say, in a bottle. A wine that can stand up to Stilton and gets along superbly with game.

Perfume

Color

Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour

- Start up year: 1900
- Oenologist: Andrea Moser
- Bottles produced: 3.500.000
- Hectares: 450
Today, Kellerei Kaltern is one of the most relevant wineries in South Tyrol. The wine-growing municipality of Kaltern, the best known and best loved in South Tyrol, is proud of its reputation. But Kellerei Kaltern is more than just a special place for wine enthusiasts and connoisseurs. Wine is the great protagonist in the community's life: it has shaped it over the years by giving employment to local people. As a result, the wine fills the inhabitants and farmers with pride. For many, it is a full-time professional commitment pursued with great passion in many different spheres, whether in vineyards, cellars, gastronomy, or commerce.
For Kellerei Kaltern, wine is synonymous with taste and quality thanks to the terroir and the local community, making wines unique.
Kellerei Kaltern plays a vital role in this respect, perfectly reflecting the company philosophy: the unity of purpose and a constant search for quality to spread the spirit, the euphoria, the collective commitment, the wine and, of course, the natural beauty worldwide. Read more


Name | Caldaro Lagrein 2023 |
---|---|
Type | Red still |
Denomination | Alto Adige DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Lagrein |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | Kaltern Caldaro |
Story | Lagrein is one of the three indigenous varieties in Alto Adige. He is related to the Teroldego and Syrah. Typical for this species are the dark red color and fruity berry flavors that are paired with spicy-resinous notes of chocolate, tobacco and forest floor. |
Climate | South- and east-facing slopes around at an altitude of 230 – 350 meters above sea level. |
Soil composition | Loamy, chalky gravel with a low proportion of sand. |
Cultivation system | Wire-trained + Pergola |
Yield per hectare | 70 hl/ha |
Fermentation temperature | 28 °C |
Wine making | Fermentation on the skins at 28 °C with an extended maceration of 10 days. |
Aging | Malolactic fermentation followed by a 4-month ageing in concrete cask, large oak casks (75hl) and 15% in barrique. |
Total acidity | 5.3 gr/L |
Residual sugar | 1.5 gr/L |
Allergens | Contains sulphites |