K WHITE CALDARO - KELLEREI KALTERN
| Sommelier score | 89/100 | 2024 |
| 2 Bicchieri gambero rosso |
|
2008 |
| Wine Enthusiast | 90/100 | 2008 |
| Wine Spectator | 92/100 | 2006 |
| Winery | CALDARO - KELLEREI KALTERN |
| Denomination | K WHITE Igt Alto Adige |
| Vintage | 2023 |
| Grapes | Pinot Bianco, Chardonnay e Sauvignon |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BZ/215 |
| Winery headquarter | CALDARO - KELLEREI KALTERN - Caldaro (BZ) - Kellereistraße, 12 |
| Bottle size | Standard bottle |
| Combination | Tartare-fish carpaccio, Steamed fish Hors d'oeuvres, Smoked Fish appetizers, Pasta with tuna, Spaghetti with clams, Crustaceans, Sushi-sashimi, Fresh cheese |
| Region | Trentino-Alto Adige (Italy) |
| Style | Fruity |
| Wine list | Alto Adige Doc |
Produced with Pinot Bianco, Chardonnay and Sauvignon grapes, this white wine from the Kaltern Winery comes from the wine-growing city of Caldaro, in Alto-Adige: the history of the Kaltern Winery dates back to the early twentieth century and today has 450 hectares of vineyards. It is a cooperative of 650 winegrowers, united both by the love for their cultural roots in particular for Caldar and by the passion for wine. From cultivation to refinement, the principles of organic viticulture are scrupulously followed, aimed at avoiding the use of herbicides with the utmost respect for nature. The harvest takes place by hand, from the beginning of September to the beginning of October; following the pressing of the grapes, fermentation takes place at a controlled temperature of 16°C. The maturation on the lees in the steel tanks lasts 4 months.
Characteristics of this Trentino white wine
Upon organoleptic examination, this South Tyrolean white wine shows a pale yellow colour with greenish reflections. The nose is intense, with fruity notes of apricot and pineapple in particular. In the mouth it is creamy, characterized by freshness and intensity.
Suggested food pairings while tasting this K White
This white wine is perfect to combine with appetizers and fish dishes. The optimal serving temperature is 8-10°C.
