Kaltern Caldaro
Gewurztraminer Campaner 2025
| Denomination | DOC Alto Adige Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | Ageing on fine lees for 5 months before spring bottling. |
- Type and grape variety: Aromatic still white wine made from 100% Gewürztraminer grapes
- Origin and designation: South-facing hills of Caldaro, Alto Adige DOC designation
- Aromatic profile: Hints of rose and lychee, cinnamon, cloves and sage
- Vinification: Late harvest, 12-hour cold maceration, 5 months on the lees
- Characteristics: 14% ABV, 0.75l. Intense flavour, persistent finish with a slightly bitter note
Description
Wine Style
Campaner Gewürztraminer from Kaltern Caldaro is an aromatic still white wine produced entirely from Gewürztraminer grapes within the Alto Adige appellation. This wine is distinguished by an elegant and precise structure, capable of expertly balancing freshness and smoothness. On the nose, it reveals intense aromas of rose petals and lychees, followed by notes of cinnamon, cloves and sage, while on the palate it offers rich notes of exotic fruit and a long, pleasantly bitter finish. Its clean and complex profile is the result of a careful ageing process on the fine lees which defines its style, allowing it to faithfully express its territory of origin.
Origin
The grapes come from the vineyards of Caldaro, located in the heart of Alto Adige. The vines grow on hilly terrain with excellent southern exposure, at an altitude between 450 and 500 metres above sea level. This specific geographic location ensures ideal climatic conditions to promote excellent aromatic concentration in the clusters. The clayey soil with porphyry gives the wine a clear mineral core and a well-defined flavour profile. In this area, the cultivation of this grape variety finds a perfect natural habitat to express the territorial peculiarities and unique characteristics of the surrounding Alpine landscape.
Production Method
Production begins with a rigorous late harvest, aimed at selecting only the clusters that have reached perfect ripeness. After destemming, the grapes undergo a cold maceration for twelve hours, a fundamental step to fully extract the precious varietal character. The process continues with soft pressing, followed by natural decantation and a slow fermentation at a controlled temperature. Finally, the wine rests for five months in careful ageing on the lees, which significantly enriches its structural harmony before final bottling in the spring.
History and curiosities
Founded in 1900, the prestigious Kaltern Winery enhances the roots of Gewürztraminer, a grape variety whose presence has been documented in the village of Termeno since the fourteenth century. This historic South Tyrolean heritage lives on in Campaner, celebrating the strong vocation of a unique territory. Centuries-old tradition blends perfectly with the fertile soils steeped in clay and porphyry, giving this wine an authentic character that pays tribute with absolute elegance to the true and profound essence of a place where oenological history never ceases to fascinate.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1900
- Oenologist: Thomas Scarizuola
- Bottles produced: 4.000.000
- Hectares: 440
Today, Kellerei Kaltern is one of the most relevant wineries in South Tyrol. The wine-growing municipality of Kaltern, the best known and best loved in South Tyrol, is proud of its reputation. But Kellerei Kaltern is more than just a special place for wine enthusiasts and connoisseurs. Wine is the great protagonist in the community's life: it has shaped it over the years by giving employment to local people. As a result, the wine fills the inhabitants and farmers with pride. For many, it is a full-time professional commitment pursued with great passion in many different spheres, whether in vineyards, cellars, gastronomy, or commerce.
For Kellerei Kaltern, wine is synonymous with taste and quality thanks to the terroir and the local community, making wines unique.
Kellerei Kaltern plays a vital role in this respect, perfectly reflecting the company philosophy: the unity of purpose and a constant search for quality to spread the spirit, the euphoria, the collective commitment, the wine and, of course, the natural beauty worldwide. Read more
| Name | Caldaro Gewurztraminer Campaner 2025 |
|---|---|
| Type | White green still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kaltern Caldaro |
| Story | History and curiosities Founded in 1900, the prestigious Kaltern Winery enhances the roots of Gewürztraminer, a grape variety whose presence has been documented in the village of Termeno since the fourteenth century. This historic South Tyrolean heritage lives on in Campaner, celebrating the strong vocation of a unique territory. Centuries-old tradition blends perfectly with the fertile soils steeped in clay and porphyry, giving this wine an authentic character that pays tribute with absolute elegance to the true and profound essence of a place where oenological history never ceases to fascinate. |
| Origin | Caldaro, South Tyrol (Trentino-South Tyrol), Italy |
| Soil composition | Clayey soil with porphyry |
| Cultivation system | Guyot |
| Yield per hectare | 40 hectolitres per hectare |
| Harvest | Late harvest |
| Fermentation temperature | 18 degrees Celsius |
| Production technique | Late harvest; destemming; cold maceration (12 hours); gentle pressing; natural settling; slow fermentation at a controlled temperature; ageing on the fine lees (5 months) |
| Wine making | Late harvest with selection of the bunches; destemming; cold maceration for 12 hours; gentle pressing; natural settling; slow fermentation at a controlled temperature (18 °C); ageing on fine lees for 5 months; bottling in spring. |
| Aging | Ageing on fine lees for 5 months before spring bottling. |
| Total acidity | 5.2 gr/L |
| Residual sugar | 6.5 gr/L |
| Allergens | Contains sulphites |