Kettmeir
Alto Adige Pinot Nero 2024
| Denomination | DOC Alto Adige Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | At the end of fermentation, the young wine is racked into 30-hl wooden barrels where it matures for 4-6 months. |
Awards
-
2024
89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Nero 2024 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Origin | Hilly area in Kaltern (Bolzano/Bozen). |
| Climate | Altitude: 450 - 600 m. a.s.l. |
| Soil composition | Generally calcareous in origin, predominantly loose with abundant skeleton and good levels of organic matter. |
| Cultivation system | Espalier and Guyot. |
| Plants per hectare | 4,500-6,000. |
| Harvest | In mid-late September. |
| Wine making | In red vinification with maceration on the skins, starting at 12 3°C and gradually increasing as fermentation progresses to 25-27°C at the end of fermentation. The low temperatures at the start of alcoholic fermentation allow the extraction of the typical colouring substances of Pinot Nero and their stabilisation with the grape's own tannins. |
| Aging | At the end of fermentation, the young wine is racked into 30-hl wooden barrels where it matures for 4-6 months. |
| Allergens | Contains sulphites |