Spumante Metodo Classico Brut Athesis KETTMEIR Santa Margherita
Athesis is a refined production belonging to the Classic Method line of Kettmeir viticultural house. Refined, dry and tastefully intriguing. It is the ideal sparkling wine for important occasions of conviviality or successful events celebrations. It is produced at the start with a grape blend consisting of 50% white Pinot , 40% Chardonnay and 10% Black Pinot. All the vineyards are trained according to the enterprise of medium-height hills of the Oltreadige and Bassa Atesia, covering a range of altitudes between 500 and 700 metres above sea level. In this portion of territory the lands are generally dissolved of limestone origin, with a high clay content and an average presence of organic matter. The training method is Trentino's typical ones, on pergolas and espaliers. The planting density reaches a maximum of 3.5000 plants for hectare of land. The harvest takes place at the end of september and the vinification happens in separate moments for the three vine varieties with soft pressing of the grapes and fermentation at a controlled temperature of 14 - 16° C. The refinement takes place is stainless stell until spring on the first fermentation yeasts. Liquer de tirage is then added to the basis of the wine, placed in crown capped bottles and piled in the wine cellar at 10 – 12°C where the second fermentation takes place. Once this second phase is ended the product remains on the yeasts for 24 months at least, before being degorgèe and put on sale.
Characteristics of the wine
Concerning the organoleptic level, Brut Athesis sparkling wine presents a shiny straw yellow color, the finest and most persistent perlage, fruity scents with a balanced yeast note. The flavor is fresh, dry and has an excellent persistence, enriched by a good aftertaste of dried fruit.
Reccomanded pairings while tasting this Sparkling wine
Kettmeir's Brut Athesis is a typical sparkling wine for aperitifs but perfectly matches light starters and as all-around wine for not particularly elaborated sea recipes. At its best if poured in flûte calyx glasses at a temperature of 6°C, maximum 8° C.