Kalterersee Keil

Kalterersee Keil – back to the origins.

Easy to enjoy and charming, fruity, smooth, elegant and still of uncompromising quality – eminently quaffable but rich in nuances.

Grape variety: Vernatsch (Schiava) produced by old vines. – Colour: bright pale ruby. – Aroma and flavour: a delicately fruity bouquet reminiscent of cherry and toasted almonds; succulent and quaffable with an elegant, fruity finish and an attractive hint of bitterness. – Site and soil: the “Tatzenschrot” and “Keil” sites at an altitude of 250 m above sea level; south-facing sites overlooking the Lake of Kaltern, among the warmest in all South Tyrol. The old vines are pergola-trained and grown in sandy-clay soils rich in calcium carbonate. – Winemaking: the grapes were de-stemmed and crushed and fermented in open wooden vats, partially using yeasts naturally occurring on the grapes. Skin contact lasted one week at relatively low temperatures (24° C) with the skins being gently pushed down in the embryonic wine once per day. The aroma and flavour of the wine were refined during five months’ maturation on the fine lees in a large oak barrels. – Serving suggestions: serve cool but not chilled, at 53 – 57 °F. – Food recommendations: delicious with typical South Tyrolean platters of cold cuts and cheese and even fried fish, it also makes a perfect pasta wine.