Kaltern Caldaro
Sauvignon Stern 2024
| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Ageing on fine lees for 5 months; filtration and bottling in March following the harvest. |
- Origin and variety: 100% Sauvignon Blanc from Caldaro, Alto Adige DOC designation (2024)
- Aromas and appearance: elderflower, blackcurrant and tropical fruit; straw yellow with greenish highlights
- Vinification process: cold maceration for 10–18 hours, slow fermentation at 16–18 °C
- Maturation: 5 months on fine lees; 80% in stainless steel, 20% in large wooden barrels
- Pairings: ideal with lean fish, shellfish, asparagus, grilled vegetables and soft cheeses
Description
What kind of wine it is
Stern by Kellerei Kaltern is a still, dry white wine that expresses the aromatic soul of Sauvignon Blanc grown in South Tyrol. It appears in the glass with a bright straw yellow colour and greenish highlights. On the nose, it reveals an intense and complex bouquet, where elderflower, blackcurrant and hints of exotic fruit stand out. On the palate, it shows a full and enveloping structure, characterised by a juicy savouriness and pleasant fruity notes. The long and persistent finish makes it ideal for pairing with fish dishes, asparagus or soft cheeses.
Where it comes from
The vineyards are located on the hills of Caldaro, in the heart of South Tyrol, an area where this variety has found ideal conditions since the nineteenth century. The vines, trained using the Guyot system, benefit from a south-east exposure at an altitude between 450 and 500 metres. The area enjoys a significant temperature range, with cool nights that help preserve the acidity and aromatic purity of the grapes. The roots sink into a calcareous and porphyritic soil of medium texture, rich in sandy marl, which gives the wine a refined mineral imprint.
How it is produced
The vinification of Stern begins with a cold maceration of the destemmed grapes to extract their aromatic richness. After gentle pressing and settling, fermentation takes place slowly at a controlled temperature, divided between stainless steel tanks and large barrels. This approach allows the freshness of the grape variety to be balanced with greater complexity. This is followed by a period of ageing on fine lees lasting five months, an essential step to give body and roundness to the structure before bottling.
History and Curiosities
Introduced in South Tyrol at the end of the nineteenth century, Sauvignon Blanc has found its ideal habitat in Caldaro. The historic Kellerei Kaltern winery, founded in 1900, celebrates this perfect combination through the Stern label. Thanks to meticulous work among the vines to best manage the challenges of the 2024 vintage, oenologist Thomas Scarizuola has obtained grapes of exceptional quality, bottled in March. A multi-award-winning wine, as confirmed by 94 points from Luca Maroni, the Bibenda Grappoli and the Veronelli Stars.
Awards
-
2024
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 Sauvignon Stern 2024 |
|---|---|
| Type | White green still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kaltern Caldaro |
| Story | History and Curiosities Introduced in South Tyrol at the end of the nineteenth century, Sauvignon Blanc has found its ideal habitat in Caldaro. The historic Kellerei Kaltern winery, founded in 1900, celebrates this perfect combination through the Stern label. Thanks to meticulous work among the vines to best manage the challenges of the 2024 vintage, oenologist Thomas Scarizuola has obtained grapes of exceptional quality, bottled in March. A multi-award-winning wine, as confirmed by 94 points from Luca Maroni, the Bibenda Grappoli and the Veronelli Stars. |
| Origin | Caldaro (Alto Adige, Trentino-Alto Adige, Italy) |
| Climate | Cool nights during ripening with significant temperature variation; variable season and well-exposed hilly vineyard |
| Soil composition | Medium-textured porphyritic calcareous soil, highly mineral |
| Cultivation system | Guyot |
| Yield per hectare | 60 hl/ha |
| Fermentation temperature | 16–18 °C |
| Production technique | Cold maceration of destemmed grapes (10–18 hours), gentle pressing, natural settling of the must, slow fermentation at controlled temperature (16–18 °C; 80% in stainless steel and 20% in large barrels), ageing on fine lees for 5 months |
| Wine making | Cold maceration of destemmed grapes for 10–18 hours; gentle pressing; natural settling of the must; slow fermentation at a controlled temperature of 16–18°C (20% in large barrels, 80% in stainless steel); ageing on fine lees for 5 months; filtration and bottling in March following the harvest. |
| Aging | Ageing on fine lees for 5 months; filtration and bottling in March following the harvest. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |