Kaltern Caldaro
Quintessenz Kalterersee Classico Superiore 2024
| Denomination | DOC Lago di Caldaro Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Schiava - Vernatsch |
| Aging | 6 months of ageing on fine lees in steel, concrete and large wooden barrels |
- Denomination and grapes: DOC Lago di Caldaro; Schiava 95% and Lagrein 5%
- Aromatic characteristics: notes of cherry, raspberry, strawberry, violet and almond
- Vinification: maceration for 10–12 days at 24–25°C and malolactic fermentation
- Maturation: 6 months on fine lees in steel, concrete and large wooden barrels
- Serving and pairings: 14–16°C, decant for 1 hour; ideal with speck and fresh cheeses
Description
What kind of wine it is
The Quintessenz Kalterersee Classico Superiore by Kaltern is a still red wine with controlled designation of origin that embodies the winemaking essence of Alto Adige. The result of a refined blend of Schiava and Lagrein, vinified as a red and matured in steel, concrete and wood, it stands out for its bright ruby red hue. On the nose, it reveals a distinctly fruity and clean profile, introducing an elegant and pleasantly smooth sip. On the palate, the entry is full and savoury, supported by fine, silky tannins that lead the tasting towards a persistent finish, enhanced by a delicate hint of almond.
Where it comes from
This wine originates from vineyards situated on the slopes surrounding Lake Caldaro. The vines benefit from a southern exposure and grow at an altitude between 230 and 500 metres, immersed in a Mediterranean lakeside microclimate that ensures consistent and optimal grape ripening. The soil, composed of calcareous gravel and clay with a thin surface layer of sand, provides excellent drainage and retains daytime warmth. These pedoclimatic characteristics result in a clear aromatic expression and a balanced savouriness, which enhances the finesse of the grape variety.
How it is produced
The vinification process involves red fermentation with maceration on the skins for ten to twelve days at a controlled temperature. This is followed by malolactic fermentation, essential for imparting softness to the structure. Maturation lasts six months and takes place on fine lees in steel tanks, concrete and large wooden barrels, a choice aimed at preserving the purity of the fruit. The bouquet offers notes of cherry, raspberry and strawberry enriched by hints of violet, which anticipate a harmonious palate, dry and balanced.
History and Curiosities
Founded in 1900, Kellerei Kaltern embodies the authentic winemaking heritage of South Tyrol. This wine originates from historic south-facing vineyards, cultivated at altitudes between 230 and 500 metres using organic and sustainable practices. Under the guidance of oenologist Thomas Scarizuola, the Schiava and Lagrein grapes produce an outstanding wine that pays tribute to the terroir of Caldaro, awarded the prestigious Tre Bicchieri Gambero Rosso.
Awards
-
2024
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2024
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2024
87/100
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.
-
2024
93/100
One of the most prestigious wine guides in Italy.
-
2024
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1900
- Oenologist: Thomas Scarizuola
- Bottles produced: 4.000.000
- Hectares: 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. Read more
| Name | Caldaro Quintessenz Kalterersee Classico Superiore 2024 |
|---|---|
| Type | Red green still |
| Denomination | Caldaro DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Schiava - Vernatsch |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kaltern Caldaro |
| Story | History and Curiosities Founded in 1900, Kellerei Kaltern embodies the authentic winemaking heritage of South Tyrol. This wine originates from historic south-facing vineyards, cultivated at altitudes between 230 and 500 metres using organic and sustainable practices. Under the guidance of oenologist Thomas Scarizuola, the Schiava and Lagrein grapes produce an outstanding wine that pays tribute to the terroir of Caldaro, awarded the prestigious Tre Bicchieri Gambero Rosso. |
| Origin | Slopes surrounding Lake Caldaro (Caldaro, South Tyrol, Italy) |
| Climate | Warm Mediterranean lake microclimate |
| Soil composition | Clayey calcareous gravel with a sandy layer |
| Cultivation system | Pergola, Guyot |
| Yield per hectare | 55 hl/ha |
| Fermentation temperature | 24–25 °C |
| Fermentation | 10–12 days |
| Production technique | Red fermentation with maceration on the skins for 10–12 days at 24–25 °C; malolactic fermentation; ageing on fine lees for 6 months in steel, concrete and large wooden casks |
| Wine making | Fermentation in red with maceration on the skins for 10–12 days at 24–25 °C; malolactic fermentation carried out; ageing on fine lees for 6 months in steel, concrete and large wooden casks. |
| Aging | 6 months of ageing on fine lees in steel, concrete and large wooden barrels |
| Total acidity | 5.0 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |