Kettmeir
Alto Adige Chardonnay 2025
| Denomination | DOC Alto Adige Chardonnay |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Maturation in steel on the lees until the end of January, before bottling. |
- Grape variety and vintage: 100% Chardonnay Alto Adige DOC 2025, 0.75 l, 13.5% vol
- Aroma: notes of ripe Golden apple and banana, fresh and delicate bouquet
- Vinification: gentle pressing, fermentation in steel at 17–19 °C, ageing on the lees
- Palate: dry taste, lively acidity, well-balanced body; straw yellow colour
- Pairings: serve at 8–10 °C, ideal with aperitifs, starters, spiced lean fish and white meats
Description
What kind of wine it is
Alto Adige Chardonnay with controlled designation of origin by Kettmeir is an elegant still white wine matured in steel, a bright interpretation of Chardonnay. Characterised by a straw yellow colour, it reveals a delicate and fresh bouquet, with clear notes of ripe Golden apple and light hints of banana. On the palate, it stands out for its dry profile, a pleasant acidic streak and a well-balanced body that provides structure and persistence. These characteristics make it perfect for naturally accompanying spiced lean fish, white meats, crudités and refined vegetarian dishes.
Where it comes from
The grapes are grown on the hills of Alto Adige, in an area between the Adige Valley and Oltradige, around Caldaro and Salorno. The vineyards, situated at an altitude between 350 and 600 metres, benefit from an ideal climate for balanced ripening of the bunches. The vines, trained partly on pergolas and partly on trellises, sink their roots into soils of calcareous origin, enriched with clay and stones. This specific geological composition gives the wine a dry character and lively freshness, precisely reflecting the elegance of the mountain territory.
How it is produced
The production process begins between mid-September and early October with the harvesting of the bunches. In the winery, a gentle pressing is carried out to extract the must with extreme delicacy. Fermentation takes place in stainless steel tanks at a controlled temperature, between 17 and 19 degrees, in order to preserve the aromatic freshness. The process is completed with careful maturation on the lees, always conducted in steel containers, which continues until the end of January, enriching the texture on the palate. It is recommended to serve at a temperature of about 8-10 degrees in a tulip-shaped glass to fully appreciate its sensory profile.
History and Curiosities
Founded in Caldaro in 1919, the historic Kettmeir winery enhances the Alpine region by combining deep local winemaking tradition with modern oenological techniques. The result of Josef Romen's expertise, this elegant Chardonnay Alto Adige DOC is produced from vineyards cultivated between 350 and 600 metres above sea level on the slopes of the Adige Valley. Constant dedication to excellence ensures a superior sensory experience, celebrated internationally by the prestigious award of 92 points from James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 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 Chardonnay 2025 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kettmeir |
| Story | History and Curiosities Founded in Caldaro in 1919, the historic Kettmeir winery enhances the Alpine region by combining deep local winemaking tradition with modern oenological techniques. The result of Josef Romen's expertise, this elegant Chardonnay Alto Adige DOC is produced from vineyards cultivated between 350 and 600 metres above sea level on the slopes of the Adige Valley. Constant dedication to excellence ensures a superior sensory experience, celebrated internationally by the prestigious award of 92 points from James Suckling. |
| Origin | Hilly slopes of South Tyrol between the Adige Valley and the Oltreadige (hilly area around Caldaro and Salorno) |
| Climate | Altitude: 350 - 600 m a.s.l. |
| Soil composition | Predominantly of calcareous origin with a good level of coarse fragments and clay |
| Cultivation system | Partly pergola, partly espalier with Guyot pruning. |
| Plants per hectare | 3000 - 3500 plants per hectare for the pergola, 5000 - 6000 for the espalier |
| Harvest | Mid-September / early October |
| Fermentation temperature | 17–19 °C |
| Production technique | Traditional white winemaking with soft pressing of the grapes, fermentation in stainless steel at a controlled temperature and ageing in stainless steel on the lees |
| Wine making | Traditional white vinification with gentle/soft pressing of the grapes; fermentation in stainless steel at controlled temperature (17–19 °C); maturation in stainless steel on the lees until the end of January (before bottling). |
| Aging | Maturation in steel on the lees until the end of January, before bottling. |
| Allergens | Contains sulphites |