Kalterersee Classico Superiore "Quintessenz" DOC CALDARO - KELLEREI KALTERN
|3 Bicchieri gambero rosso||2020|
|4 Grappoli AIS||2020|
|3 viti Vitae AIS||2020|
|3 Bicchieri gambero rosso||2023|
|Winery||CALDARO - KELLEREI KALTERN|
|Denomination||Lago di Caldaro Classico Superiore DOC|
|Winery headquarter||CALDARO - KELLEREI KALTERN - Caldaro (BZ) - Kellereistraße, 12|
|Bottle size||Standard bottle|
|Combination||Cold cuts and salami, Medium-aged cheeses, Fresh cheese, Cockerel grilled, Polenta taragna, Pasta all'amatriciana, Grilled meat, Speck|
|Region||Trentino-Alto Adige (Italy)|
|Style||Medium-bodied and fragrant|
|Wine list||Alto Adige Doc|
This Trentino wine comes from Schiava grapes vinified in 100% purity by using vines with an age between 20 and 50 years which are able to develop a yield of 80 hectoliters per hectare of vineyard. The training system, in order not to forget anything about the local tradition, is that of the Trentino pergola. The vinification involves a first phase with fermentation on the skins and with maceration for a week at a controlled temperature of 24°C. Then follows the lactic fermentation and aging of 4 months on the fine lees in steel tanks and partly in concrete barrels. The vineyard stands on a predominantly calcareous, clayey medium-textured and warm soil.
Characteristics of this red wine Lago di Caldaro Superiore "Quintessenz" DOC
Upon organoleptic examination, this wine from the Trentino tradition of the Caldaro winery shows an intense and glossy ruby red appearance. The scent is fruity and floral with hints of small forest fruit. On the palate it reveals itself with a sapid and full taste, in the soft finish with notes of bitter almonds.
Suggested food pairings while tasting this red wine
The Schiava wine from the Caldaro Winery is pleasant at all times, it goes well with appetizers and typical Tyrolean specialties, speck and cold cuts, but also with white meats and fresh cheeses. Of great versatility. It should be served at 13°C in combination with fresh and light dishes. Serve at 15°C with more structured dishes.