Kaltern Caldaro
Sauvignon Stern 2025
| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Aged on fine lees for 5 months before bottling. |
- Type and style: Still dry white wine from the Alto Adige controlled designation of origin, made from Sauvignon grapes, 13.5% vol, residual sugars 2 g/l
- Aromatic profile: Notes of elderflower, blackcurrant and exotic fruit, with hints of lemon sorbet
- Taste and finish: Full and enveloping structure, marked sapidity, acidity 6.2 g/l, prolonged persistence on the palate
- Caldaro Vineyards: Hills at 450–500 metres above sea level, south-east exposure, mineral limestone-porphyry soils
- Vinification and pairings: Cold maceration, ageing in steel and large barrels for 5 months on the lees; ideal with fish dishes and asparagus
Description
What type of wine it is
Stern from the Kaltern Caldaro winery is a still white wine that perfectly expresses the aromatic soul of Sauvignon Blanc grown in northern Italy. Belonging to the renowned Alto Adige designation, it stands out for its intense aromatic profile and enveloping structure, enriched by a pleasant savouriness. Its marked freshness, typical of the variety, is combined with a fascinating olfactory range spanning from elderflower to exotic fruit, making it perfect to accompany fish-based dishes and delicate vegetables, following fermentation in steel and large barrels with subsequent ageing on fine lees.
Where it comes from
The vineyards dedicated to this production are located on the hills of Caldaro, a historic and well-suited sub-area in the heart of Trentino Alto Adige. The vines enjoy an optimal south-eastern exposure at an altitude between 450 and 500 metres above sea level, benefiting from a microclimate characterised by cool nights and significant temperature variations during the ripening of the clusters. This unique terroir rests on medium-textured, calcareous and porphyritic soil, capable of giving the wine a distinct and unmistakable mineral character.
How it is produced
The winemaking process begins with a cold maceration of the carefully destemmed grapes, essential for extracting the primary aromatic components of the variety. Subsequently, after soft pressing and decantation, the must undergoes a slow fermentation at a controlled temperature, skilfully divided between stainless steel tanks and large barrels. Before final bottling, the wine completes its journey with ageing on the fine lees for five months, an essential step that gives greater body and roundness to the structure.
History and interesting facts
Introduced to South Tyrol at the end of the nineteenth century, the Sauvignon Blanc grape variety found its perfect habitat in the hills of Caldaro. The Kellerei Kaltern winery, an excellence founded in nineteen hundred, enhances this link with the award-winning Stern label. Thanks to the careful dedication of expert oenologist Thomas Scarizuola among the rows planted at the end of the nineties, a unique wine is born. Its absolute and excellent quality is unequivocally confirmed by ninety-four Luca Maroni points, the renowned Bibenda Bunches, and the Veronelli Stars.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °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 Sauvignon Stern 2025 |
|---|---|
| Type | White green still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Kaltern Caldaro |
| Story | History and interesting facts Introduced to South Tyrol at the end of the nineteenth century, the Sauvignon Blanc grape variety found its perfect habitat in the hills of Caldaro. The Kellerei Kaltern winery, an excellence founded in nineteen hundred, enhances this link with the award-winning Stern label. Thanks to the careful dedication of expert oenologist Thomas Scarizuola among the rows planted at the end of the nineties, a unique wine is born. Its absolute and excellent quality is unequivocally confirmed by ninety-four Luca Maroni points, the renowned Bibenda Bunches, and the Veronelli Stars. |
| Origin | Caldaro Hills, in the heart of South Tyrol (Trentino-South Tyrol), Italy |
| Climate | Cool nights during ripening with a significant diurnal temperature range; a variable season and a well-exposed hillside vineyard. |
| Soil composition | Medium-textured calcareous-porphyritic soil, highly mineral. |
| Cultivation system | Guyot |
| Production technique | Cold maceration of the destemmed grapes; gentle pressing and settling; slow fermentation at a controlled temperature, partly in stainless steel tanks and partly in large casks; ageing on the fine lees for five months before bottling. |
| Wine making | Winemaking begins with a cold maceration of the destemmed grapes, followed by gentle pressing and settling. Fermentation takes place slowly at a controlled temperature, partly in stainless steel tanks and partly in large casks. Ageing on the fine lees lasts for five months before bottling. |
| Aging | Aged on fine lees for 5 months before bottling. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |