K ROSÉ CALDARO - KELLEREI KALTERN
| Sommelier score | 89/100 | 2025 |
| Winery | CALDARO - KELLEREI KALTERN |
| Denomination | Rosato IGT |
| Vintage | 2023 |
| Grapes | Cabernet Sauvignon 30%, Merlot 30%, Pinot Nero 20%, Lagrein 20% |
| Alcohol content | 13,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BZ/215 |
| Winery headquarter | CALDARO - KELLEREI KALTERN - Caldaro (BZ) - Kellereistraße, 12 |
| Bottle size | Standard bottle |
| Combination | White Meat, Cockerel grilled, Spaghetti with clams, Mussels, Pasta with seafood, Risotto with vegetables, Cold cuts and salami, Tartare-fish carpaccio |
| Region | Trentino-Alto Adige (Italy) |
| Style | Light and fresh |
| Wine list | Rosato Igt |
Produced with red grapes in different percentages, among which we find Cabernet Sauvignon, Merlot and Pinot Nero, this rosé wine from the Kaltern winery has as its place of origin the wine-growing city of Caldaro, in Alto-Adige: the history of the Kaltern Winery dates back to the beginnings of the twentieth century and today it has 450 hectares of vineyards. It is a cooperative of 650 winegrowers, united both by the love for their cultural roots and in particular for Caldaro, and by the passion for wine. From cultivation to refinement, the principles of organic viticulture are scrupulously followed, avoiding the use of herbicides and working with the utmost respect for nature. The harvest takes place by hand, from the beginning of September to the end of October; the must that is obtained is fermented in steel, at a low temperature with partial malolactic fermentation and a long aging on the yeasts.
Characteristics of the K Rosè wine
Upon organoleptic examination, this rosé wine from the Kaltern Winery shows a very light ruby red colour. Fruity notes of red fruits prevail on the nose: raspberry, currant and cherry. In the mouth the taste is fresh and with savory notes, full on the palate.
Suggested food pairings while tasting this wine from the Caldaro winery
It is an excellent wine for structured appetizers, but also for fish-based dishes or white meats. The optimal serving temperature is 10-12°C.
