Kettmeir's doors are always open to those who want to see where and how our wines are made, in person. But if you can’t make it to Caldaro, you can always find Kettmeir at the various events we take part in; here are the dates - past and forthcoming - along with the news we've posted through the media.
Marcandole and Tivoli, two incredible restaurants, from the Adriatic to the Dolomites, combined their savoir-faire to stage an amazing dinner event of the kind that is so rarely experienced.
An innovative menu was created by two pairs of hands: the resident chef at Marcandole and Graziano Prest at Tivoli. It was a perfect fusion of seafood flavours and traditional products from the Italian mountains.
It all started with raw materials deftly transformed by the expert craftsmanship of the chefs and their love of experimenting. Added to it all was the soul of our Caldaro wines, a true jewel in the crown of the South Tyrol region.
The result? Perfectly balanced fusion blending refined style and choice dishes with the natural elegance of Kettmeir, including Metodo Classico Rosé Athesis and Pinot Bianco, the two “cru” wines, Chardonnay Vigna Maso Reiner and Pinot Nero Maso Reiner, rounding off with our prized Moscato Rosa Athesis 2012 paired – for example – with a sensational, fanciful "fruit and vegetable minestrone with pepper and strawberry sorbet and ginger foam”.