Kettmeir
Athesis Metodo Classico Brut 2023
| Denomination | DOC Alto Adige lago di Caldaro Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 57% Chardonnay, 35% Pinot Bianco, 8% Pinot Nero |
| Aging | Ageing in stainless steel until spring on the lees of the first fermentation; secondary fermentation in the bottle (traditional method) and ageing on the lees for at least 24 months before disgorgement. |
- Blend: Chardonnay, Pinot Blanc and Pinot Noir; Brut sparkling wine produced using the traditional method
- Origin: hills between Caldaro and Salorno, altitude 450–700 metres; calcareous and clayey soils
- Ageing: second fermentation in the bottle and maturation on the lees for at least 24 months
- Profile: fresh taste, fine perlage, fruity and yeast aromas, dried fruit finish
- Pairing: ideal for aperitifs and fish. 91 James Suckling points. Temperature 6–8°C
Description
What type of wine it is
Kettmeir's Athesis Brut is a Traditional Method (Metodo Classico) sparkling wine that expresses the authentic character of Alto Adige. It stems from a blend of Chardonnay, Pinot Blanc, and Pinot Noir, presenting a brilliant straw-yellow appearance. The palate is dry and fresh, enhanced by a very fine and persistent perlage, while the nose reveals clear fruity aromas and a balanced yeasty note, with a pleasant finish of dried fruit. Its elegant structure makes it perfect as an aperitif and ideal with light fish dishes.
Origin
The grapes for this sparkling wine grow on the hills of Oltradige and Bassa Atesina, between Caldaro and Salorno. The vineyards are located at altitudes between 450 and 700 metres, in a mountain viticulture context that ensures a distinct aromatic freshness. The vines are cultivated using the pergola and espalier systems on limestone-based soils, characterised by a generally loose texture and a good clay content. This geological composition is fundamental for giving the wine great expressive clarity and an unmistakable precision on the palate.
How it is produced
Production follows the rigorous principles of the Traditional Method, vinifying each variety separately. After a soft pressing, the musts ferment at a controlled temperature in stainless steel tanks, where the base wine rests on the lees until spring. With the addition of the liqueur de tirage, the second fermentation in the bottle begins in constant-temperature cellars. The cycle is completed with ageing for at least twenty-four months on the lees before disgorgement, an essential step to enhance the aromatic finesse and define the dry profile of the sparkling wine.
History and interesting facts
Since 1919, the Kettmeir winery has expressed the great wine-growing vocation of South Tyrol. The Athesis Metodo Classico Brut 2023 celebrates this heritage, skilfully combining tradition and innovation. Awarded 91 points by James Suckling, this DOC sparkling wine bears witness to the winery's historic excellence.
Awards
-
2023
91/100
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
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 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 Athesis Metodo Classico Brut 2023 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 57% Chardonnay, 35% Pinot Bianco, 8% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Story | History and interesting facts Since 1919, the Kettmeir winery has expressed the great wine-growing vocation of South Tyrol. The Athesis Metodo Classico Brut 2023 celebrates this heritage, skilfully combining tradition and innovation. Awarded 91 points by James Suckling, this DOC sparkling wine bears witness to the winery's historic excellence. |
| Origin | Mid-to-high hills of the Oltreadige and Bassa Atesina, between Caldaro and Salorno (South Tyrol) |
| Soil composition | Predominantly loose soils of calcareous origin, with a good clay content and a normal presence of organic matter. |
| Cultivation system | Pergola and trellis |
| Plants per hectare | 3,300 - 3,500 plants per hectare for the pergola; 5,000 - 6,000 plants per hectare for the espalier |
| Harvest | Mid to late September |
| Fermentation temperature | 14–16 °C |
| Fermentation | Aged on the lees for at least 24 months before disgorgement |
| Production technique | Classic method (traditional method) |
| Wine making | Separate vinification for the three grape varieties with gentle pressing of the grapes and fermentation at a controlled temperature (14–16 °C) in stainless steel tanks; ageing in stainless steel until spring on the lees from the first fermentation; addition of the liqueur de tirage, bottling and secondary fermentation in the bottle (traditional method) at 10–12 °C; resting/ageing on the lees for at least 24 months before disgorging. |
| Aging | Ageing in stainless steel until spring on the lees of the first fermentation; secondary fermentation in the bottle (traditional method) and ageing on the lees for at least 24 months before disgorgement. |
| Allergens | Contains sulphites |