Kettmeir
Alto Adige Pinot Bianco 2025
| Denomination | DOC Alto Adige Pinot Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Bianco |
| Aging | Ageing on the lees in stainless steel tanks until the end of January, followed by bottling. |
- Denomination: Alto Adige DOC, 100% Pinot Blanc, 2025 vintage
- Bouquet: hints of wisteria, green apple, pear, white peach, citrus fruits and spicy notes
- Palate: dry, fresh and balanced flavour, with persistence and a subtle minerality
- Vinification: gentle pressing and fermentation in stainless steel at 17-19 °C
- Pairing: ideal at 8-12 °C with fish, asparagus, shellfish and white meats
Description
Type of wine
Kettmeir's Alto Adige Pinot Bianco is a still white wine with a Denominazione di Origine Controllata (DOC) from the Alto Adige region, produced from Pinot Bianco grapes and aged in steel. To the eye, it presents a bright straw-yellow hue, with slight greenish reflections. The aromatic profile opens with floral notes of wisteria, accompanied by fruity notes of green apple, pear, white peach, and citrus, closing with delicate hints of coconut and oriental spices. On the palate, it is dry and elegant, characterised by a vibrant freshness and a harmonious structure that leads the tasting towards a persistent finish with a delicate minerality.
Origin
This wine originates in Alto Adige, specifically on the hills of Oltradige and in the vineyards overlooking Lake Caldaro. The vines grow at an altitude between 400 and 600 metres, benefiting from significant daily temperature shifts. The calcareous and stony soils, which tend to be loose, give the wine its typical savoury and clean character. Kettmeir cultivates these lands by enhancing the authentic expression of the grape variety, in full respect of the environment and the pedoclimatic characteristics of the territory.
How it is produced
The harvest takes place between mid and late September. Winemaking begins with a soft pressing of the grapes, followed by fermentation in temperature-controlled steel tanks. This procedure allows the primary aromatic profile of the fruit to be preserved intact. Subsequently, the wine undergoes ageing on the lees within the same steel containers until the end of January. This resting period enriches the structural profile, ensuring a dry sip and providing a defined taste texture before bottling.
History and interesting facts
Founded in 1919 by Giuseppe Kettmeir, this historic winery combines South Tyrol’s ancient viticultural vocation with modern, environmentally-friendly practices. This pure Pinot Blanc, grown on the picturesque hills of Caldaro, offers an authentic expression of the terroir. Born from a natural mutation of Pinot Grigio, it boasts prestigious accolades, including 92 points from James Suckling and 91 from Wine Enthusiast. An excellent example of technical precision that enhances the individuality of the wine in every glass.
Awards
-
2025
90/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 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 Pinot Bianco 2025 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Story | History and interesting facts Founded in 1919 by Giuseppe Kettmeir, this historic winery combines South Tyrol’s ancient viticultural vocation with modern, environmentally-friendly practices. This pure Pinot Blanc, grown on the picturesque hills of Caldaro, offers an authentic expression of the terroir. Born from a natural mutation of Pinot Grigio, it boasts prestigious accolades, including 92 points from James Suckling and 91 from Wine Enthusiast. An excellent example of technical precision that enhances the individuality of the wine in every glass. |
| Origin | Mid-to-high hills of Oltradige (BZ), in the Caldaro area (South Tyrol, Italy) |
| Soil composition | Predominantly loose soils of calcareous origin. |
| Cultivation system | Predominantly single pergola |
| Plants per hectare | 3,000 to 3,500 |
| Harvest | From mid-September to 10 October |
| Fermentation temperature | 17–19°C |
| Production technique | Traditional white wine vinification with soft/pneumatic pressing; fermentation in stainless steel tanks at controlled temperatures (17–19 °C) and ageing on the lees in stainless steel until the end of January, followed by bottling. |
| Wine making | Traditional white winemaking: gentle pneumatic pressing of the grapes; fermentation in stainless steel tanks at a controlled temperature (17–19 °C); maturation/ageing on the lees in stainless steel until the end of January, followed by bottling. |
| Aging | Ageing on the lees in stainless steel tanks until the end of January, followed by bottling. |
| Allergens | Contains sulphites |