Kettmeir
Athesis Metodo Classico Brut 2022
| Denomination | DOC Alto Adige lago di Caldaro Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 57% Chardonnay, 35% Pinot Bianco, 8% Pinot Nero |
| Aging | Maturation in stainless steel until spring on the lees from the first fermentation; secondary fermentation in bottle (traditional method) and ageing on the lees for at least 24 months before disgorgement. |
- Name and vintage: Alto Adige DOC Brut 2022, white sparkling wine 0.75 l
- Grape variety: 57% Chardonnay, 35% Pinot Blanc, 8% Pinot Noir
- Method and ageing: traditional method with at least 24 months ageing on the lees
- Sensory profile: very fine perlage, fruity aromas and hints of yeast
- Taste and serving: dry and fresh flavour, finish of dried fruit; serving temperature 6–8 °C
Description
What kind of wine it is
Athesis Metodo Classico Brut is a sparkling wine that embodies the essence of the Alto Adige region. Created from a blend including Chardonnay, Pinot Blanc and Pinot Noir, it stands out for its bright straw-yellow colour. Produced according to the Traditional Method, it offers a dry, fresh and harmonious profile, enhanced by an extremely fine and persistent perlage. On the nose, it reveals fruity aromas and a delicate hint of yeast, finishing with a pleasant aftertaste of dried fruit. It is perfect for accompanying starters and refined fish dishes.
Where it comes from
The grapes come from vineyards located on the hills of Oltreadige and Bassa Atesina, at an altitude between 450 and 700 metres. The vines grow on calcareous and clay soils, which give the wine vibrant freshness and great expressive clarity. The Kettmeir winery enhances the mountain vocation of these lands, carefully tending each bunch to ensure the quality needed to support the long secondary fermentations in the cellar.
How it is produced
The production process involves separate vinification for each variety. After gentle pressing, temperature-controlled fermentation takes place in steel tanks, where the base wine rests until spring. The subsequent prise de mousse initiates a slow maturation in the bottle. The prolonged ageing on the lees lasts at least twenty-four months before disgorgement, a crucial wait to develop the structural complexity and fragrance that define the character of this brut sparkling wine.
History and Curiosities
Since 1919, the historic winery Kettmeir has embodied the winemaking excellence of South Tyrol, skilfully combining tradition and innovation. The elegant Athesis Metodo Classico Brut 2022 celebrates this prestigious heritage through meticulous ageing of at least 24 months on the lees, which gives the sparkling wine an extremely fine and persistent perlage. The prized grapes, grown on the calcareous soils between Caldaro and Salorno, release fresh fruity aromas and a harmonious aftertaste of dried fruit, offering an exceptionally dry and refined sip.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °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 Alto Adige Athesis Metodo Classico Brut 2022 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Alto Adige DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 57% Chardonnay, 35% Pinot Bianco, 8% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Story | History and Curiosities Since 1919, the historic winery Kettmeir has embodied the winemaking excellence of South Tyrol, skilfully combining tradition and innovation. The elegant Athesis Metodo Classico Brut 2022 celebrates this prestigious heritage through meticulous ageing of at least 24 months on the lees, which gives the sparkling wine an extremely fine and persistent perlage. The prized grapes, grown on the calcareous soils between Caldaro and Salorno, release fresh fruity aromas and a harmonious aftertaste of dried fruit, offering an exceptionally dry and refined sip. |
| Origin | Mid-high hills of the Oltradige and Bassa Atesina |
| Soil composition | Generally loose soils of calcareous origin, with good clay content and normal presence of organic matter |
| Cultivation system | Pergola and espalier |
| Plants per hectare | 3,300 - 3,500 plants per hectare for the pergola; 5,000 - 6,000 plants per hectare for the espalier |
| Harvest | Mid/late September |
| Fermentation temperature | 14–16 °C |
| Fermentation | Aged on the lees for at least 24 months before disgorgement |
| Production technique | Classic method (traditional method) |
| Wine making | Separate vinification for the three grape varieties with gentle pressing of the grapes and fermentation at a controlled temperature of 14–16 °C; maturation in stainless steel until spring on the lees from the first fermentation; addition of liqueur de tirage to the base wine, bottling with crown cap and secondary fermentation in the bottle (traditional method) at 10–12 °C; ageing on the lees for at least 24 months before disgorgement. |
| Aging | Maturation in stainless steel until spring on the lees from the first fermentation; secondary fermentation in bottle (traditional method) and ageing on the lees for at least 24 months before disgorgement. |
| Allergens | Contains sulphites |