Welcome to Drinks&Co

You must be over 18 to enter this site.

Please enter your year of birth.

Please drink responsibly
Trends:

Alto Adige

Kettmeir Metodo Classico Brut Athesis Alto Adige

75cl

£15.21 (Approximate price)

Technical sheet

Type Of Wine: sparkling wine
Other Vintages: Other vintages
2017, 2016, 2014 and 2013
Appellation:Alto Adige (Trentino-Alto-Adige, Italy)
Winery: Kettmeir
Volume: 75cl
Grapes: Chardonnay, Pinot Bianco, Pinot Nero
Allergens: Contains Sulfites
Alcohol Vol.: 12.5%
Type Of Sparkling: Brut
The Kettmeir Metodo Classico Brut Athesis Alto Adige : a sparkling wine from Alto Adige produced by Kettmeir that is based on pinot nero, pinot bianco and chardonnay grapes and shows an alcoholic strength of 12.5%. Drinks&Co users evaluate this sparkling wine with 3,5 out of 5 points.

Elaboration of Kettmeir Metodo Classico Brut Athesis Alto Adige

Kettmeir Metodo Classico Brut Athesis Alto Adige (Chardonnay, Pinot Bianco and Pinot Nero)

TASTING NOTES:

  • View: Kettmeir Metodo Classico Brut Athesis Alto Adige has a bright yellow color; very fine, persistent perlage;
  • Nose: fruity nose with a balanced touch of l yeast.
  • Palate: Dry fresh palate, harmonious, showing good length, good aftertaste of dried fruit.

PREPARATION: White Winemaking with light pressing of the grapes and fermentation at controlled temperature of 16-18 ° C. The stainless steel aging in yeast fermentation of the first to spring.

GRAPES: Pinot Bianco (50%), Chardonnay (30%), Pinot Nero (20%)

WINERY: Kettmeir

See more

Reviews of Kettmeir Metodo Classico Brut Athesis Alto Adige

3.5

1 customer reviews
  • 5
    0
  • 4
    1
  • 3
    0
  • 2
    0
  • 1
    0
Your rating for Kettmeir Metodo Classico Brut Athesis Alto Adige:Rate Kettmeir Metodo Classico Brut Athesis Alto Adige:

4 /5

Leuchtend strohgelbe Farbe, sehr feine und lang anhaltende Perlage, in der Nase fruchtig mit einer ausgewogenen Hefenote. Am Gaumen frisch, trocken, lang anhaltend mit einem angenehmen, vielschichtigen Nachhall mit Noten von Trockenobst.
View more
,