White vinification with brief maceration on the skins at low temperatures to optimise extraction of the aromas, fermentation in stainless steel at controlled temperatures.
Pale straw-yellow colour with an intense, reasonably aromatic nose showing notes of nutmeg, nettle and white peach. Fresh, full, agreeable, lengthy palate.
Ideal as an aperitif, a great accompaniment to seafood risottos, grilled fish and any fried foods.
About the Producer
In 1919 Giuseppe Kettmeir, winemaker, an expert in wine-growing and land scientist, establishes the winery bearing his name. Caldaro, in Alto Adige, nestled among vineyards soon becomes the heart of the production of quality wines.
Over 100 years on, the winery is fully modernised and has embraced change and contributed to wine history.
