描述
Fragrances that enfold as discreetly as a sunny morning.
详情

香水

颜色

味道
服务于:
10 - 12 °C.
长寿:
03 - 05 years

搭配
- 创办年份: 1900
- 酿酒师: Thomas Scarizuola
- 生产的瓶子: 4.000.000
- 公顷: 440
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. 阅读更多


名称 | Caldaro Sauvignon Stern 2024 |
---|---|
类型 | White green still |
葡萄酒名称 | Alto Adige DOC |
年份 | 2024 |
容量 | 0,75 l |
酒精度 | 14.0% 按体积 |
葡萄品种 | 100% Sauvignon |
国家 | Italy |
产地 | Trentino Alto Adige |
供应商 | Kaltern Caldaro |
故事 | Sauvignon Blanc was introduced to Alto Adige together with Sémillon at the end of the 19th century and - unlike Sémillon - has since become firmly established in the region. |
气候 | Vineyard sloping to the southeast at 450 – 500 meters above sea leve, situated on sunny slopes and provide cool nights during the ripening period, which helps to build fresh aromas and maintain a refreshing acidity. |
土壤成分 | Sandy, loamy conglomerate soil on bedrock (porphyry and granite. |
每公顷产量 | 60 hl/ha |
发酵温度 | 16 °C |
酿酒工艺 | Destemming of ripe and perfectly healthy grapes, ten to eighteen hour cold maceration before pressing, natural must clarification, and a slow, controlled fermentation at 16 °C (20% in big barrels). |
陈酿 | 5-month ageing on the fine lees, followed by filtration and bottling in March. |