kettmeir pinot grigio alto adige

INERY BACKGROUND: Founded by Giuseppe Kettmeir in 1919 after the First World War, our wines are produced in the northernmost winemaking area of the Alto Adige of Italy, at the foothills of the Dolomites and Rhaetian Alps. The varied glacial soils of this area, combined with the crisp Alpine climate and long, sunny days provide the ideal environment to produce this lovely, refreshing Pinot Grigio. Progressio in traditione on Kettmeir’s logo is Latin for “Innovation within tradition” and captures our rich 100 year winemaking history. Moreover, our innovative working relationships give our winemaker, Josef Romen, direct contact with growers, and encourage them to deliver environmentally-riendly grapes of superb quality. VINEYARDS & WINEMAKING DETAILS: Kettmeir’s Pinot Grigio vineyards are planted at altitudes (300-500 meters) in the Oltradige (on the east side of Lake Caldaro) and the Bassa Atesina areas of the Alto Adige where soil fertility naturally balances the vines. Using a combination of Guyot (vertical trellis) and Pergola Trentina (overhead trellis) helps to tame the vigor and shape the quality of the grapes, all harvested by hand. The various soil types and expositions of these vineyards plus farming practices that respect the environment translates into complexity in the glass while still being transparent to the Alto Adige terroir.In the cellar, the ripe grapes are soft-crushed and racked into stainless steel tanks for ermentation at 16-18°C. The wine then remains on its lees for several weeks to acquire volume and complexity before going in the bottle. TASTING NOTES & FOOD PAIRING SUGGESTIONS: Straw yellow color with varietal ripe apple-led fruit aromas. Dry on the palate with vivid acidity and a persistent, mineral-driven finish. For ideal pairings, the Alto Adige is the German-speaking part of Italy, and dishes that marry the two cultures, like ravioli stuffed with alpine cheeses in a brown butter sauce would be wonderful. Kettmeir Pinot Grigio’s flexible profile can be enjoyed on its own or can work well across several kinds of dishes from a simple chicken and vegetable sauté over herbed polenta to richer fare like short ribs braised in an onion cream sauce or fresh dishes like cold zucchini noodles with tarragon, capers and hard boiled eggs.