This is the first, extremely prestigious award received by our Spumante Extra Brut 1919 Metodo Classico Riserva 2011, given “Tre Bicchieri” by the Gambero Rosso Vini d’Italia guide, the only Metodo Classico of the 27 south Tyrolean wines to receive top marks.
Riserva 1919, presented for the first time this year at Vinitaly, is an Extra Brut developed by re-fermentation in the bottle. The grapes were harvested in early September 2011 and were left to ferment on the lees for 58 months (compared to the 36 months established by regulations for wines to be classified as “riserva”).
The resulting wine stands out for its rich and exceptionally refined bouquet that combines fruits, spices and citrus notes:a pervasive and vibrant Spumante addressed to those who love “bubbles” but are savvy about territorial differences and the complexity of the Metodo Classico and thus prefer sound, assertive wines.
The 1919 in its name refers to the year in which the Kettmeir winery was founded. It was thereafter acknowledged the merit of having boosted the revival of South Tyrolean Spumante after World War Two.
“Before then we used to make Metodo Charmat – explained Joseph Romen, director and wine specialist of Kettmeir, to gamberosso.it - but we switched to Metodo Classico in 1992.Our passion for Spumante wines is written in our DNA.We think bubbles represent energy and youth and this suits South Tyrol to a tee".
A warm, summery day with blue skies and sunshine provided the backdrop for the “Passeggiata tra atmosfera e gusto" food event on 23rd April, taking a look at the wine-growing tradition in the Caldaro village and lake area. As is tradition, Kettmeir proposed its personal, and now much appreciated interpretation of the event, hosting the "Sapori d'Italia" event at its winery.
Several different tasting islands were set up for the occasion: “Bubbles”; “Cured Meats”; “Caldaro Cheeses and Polenta” and “Desserts". Each island offered a wide selection of freshly prepared or sliced local products paired with all of our most representative wines.
Smiling families and tourists from as far afield as neighbouring Austria kept the event going well into late afternoon when the 500 or so guests slowly drifted homewards.
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”.
Combining the pleasure of fine dining with powerful values like defending biodiversity, traditional agricultural produce, small communities and old-fashioned farming: the “Fair & Local cooking night” has for several years been the bridge between these two worlds, calling on chefs, producers, farmers and foodies to accept the challenge of discovering, developing and promoting Alto Adige produce and flavours and many other fair trade ingredients.
The 2017 event, on this occasion named "Barbecue Night", was held on May 24th, in the magnificent, luxurious setting of Parkhotel Laurin in Bolzano.
Eight Alto Adige chefs created a special barbecue menu in the hotel gardens, combining local ingredients and recipes with fair trade ingredients. Guests were welcomed with our Metodo Classico Rosé Athesis: blush pink like the tones that the sunset brought to the sky over Bolzano.
The grapes of the two varieties come from vineyards on medium to high hillside sites, with an average yield of 9 tonnes/hectare. The grapes are stored overnight in a refrigerated room and then delicately pressed in order to obtain the free-run juice, followed by careful, controlled vinification. A proportion of the Chardonnay (about 20%) is fermented and matured in barriques, whereas the rest of the Chardonnay and the Pinot Nero ferment – separately – in stainless steel at a controlled temperature of 14-16°C (57 - 61 °F), followed by maturation on the lees until late spring. The various wines (Chardonnay in wood and Chardonnay and Pinot Nero in stainless steel) are then blended together, the liqueur de tirage is added, and the resulting wine is bottled and placed in the cellar at 10 - 12°C (50 - 54 °F) for the second fermentation, remaining on its lees for an average of at least 60 months. After disgorgement the bottles are left to rest for a further three months before being released onto the market.
For nine years now the Euposia Challenge has pitted Classic Method sparkling wines from all over the world against each other.
It is the only competition devoted exclusively to sparkling wines with a second fermentation in bottle, for which Champagne from France is obviously the standard-bearer.
Each year, an average of 200 wines take part, from all four corners of the globe: this year, for the first time, there were for example wines from Japan, Mexico and Andorra, which battled it out with others from France, Spain, the United Kingdom, Italy, Germany, Argentina, South Africa, India, New Zealand, Bulgaria, Moldova and Russia.
The wines were judged by an international jury that operated according to the rules of the Grand Jury Européen, tasting all of the wines in competition, and tasting them “blind”.
We at Kettmeir had a really great result. We were right up there at the “top of the world”: as part of a podium that all came from the area of the Dolomites, our Brut Athesis Alto Adige won the bronze medal, just a very few points behind the world champion. This was cause for great celebration among the team in Caldaro which, day in and day out, year after year, looks after the production of special wines from the finest vineyards of Chardonnay and Pinot Nero in the Alto Adige.
Great success for “Sparkle Day 2017”, held at the Westin Excelsior Hotel, in the heart of the “dolce vita” of Via Vittorio Veneto in Rome: a full house was guaranteed by both the public and members of the trade alike, with over 3600 people attending, divided up between trade professionals, the press and wine lovers. More than 170 different wines were available for tasting, made by 66 of the most important producers of dry sparkling wines in Italy.
Amongst these – obviously – was Kettmeir of Caldaro, which presented its Grande Cuvée Brut Alto Adige, Brut Athesis Alto Adige 2013 and Brut Rosé Athesis Alto Adige.
The event was organized to coincide with the presentation of “Sparkle”, one of the most important guides regarding Italian sparkling wines (no less than 900 wines selected, 72 of which obtained the maximum rating of “Five Spheres”). “Sparkle” is published by the food and wine magazine “Cucina & Vini“.
Ever since Dom Pérignon codified it at the end of the seventeenth century, the “Classic Method” has been – quite rightly – considered to be the aristocratic way of making sparkling wine: indeed, every bottle is unique and unrepeatable. The knowledge and skills of the chef de cave have to be of the highest level in order to obtain a perfect balance and an extremely fine perlage and – above all – to combine different vintages and wines in his cuvées and give each wine its own distinctive personality with the liqueur d’expédition.
What is interesting is that all of the producing countries and the world’s best vignerons are now rising to this challenge and, year after year, Champagne’s pride of place is at risk from a large number of competitors: Italy (from the Alto Adige to Sicily), Spain, Germany, Russia (just to cite the largest producers). Then there are the United Kingdom, South Africa, Brazil, Argentina… An opportunity to get to know all of the world’s Classic Method wines can be found on the fifth day of the “Giornate del Bere”: in Milan, on 21st November, at the event organized by “Civiltà del Bere” magazine, the top Classic Method wines will be available for wine lovers to taste.
Among them there will be our “Athesis Brut” (a blend of Chardonnay, Pinot Bianco and Pinot Nero) and “Athesis Brut Rosé” (100% Pinot Nero): that is to say, the wines that “restarted” the Alto Adige’s tradition of making sparkling wines following the interruption of the two World Wars.
The date to write in your diary, then, is 21st November, from 3.00 to 9.00 p.m. at the Leonardo da Vinci National Museum of Science and Technology.
Kettmeir and the E. Hellenstainer Catering Institute of Bressanone (Brixen) are working together once again, thanks to the event called “Fair & Local Cooking Night 2016”, which – on the evening of Thursday 10th November – will enable wine lovers to get to know close up some of the top names in the wine and food culture of the Alto Adige.
Ten cooks, together with the students and professors of the Institute, will present delicacies from the Alto Adige’s agricultural tradition. These will be “blended” with the new generation of chefs’ desire to experiment and with typical food products from around the world, all of which share ethical values that give due respect to the hard work of the producers.
For Kettmeir, the event provides confirmation of its commitment to promote its Region’s wine and food culture, as well as an opportunity to offer young and future representatives of the South Tyrol’s restaurant trade an important stage on which to show off their skills and their creativity
A Jeroboam of our Metodo Classico Brut Rosé was the prize given to Mauro Uliassi who, on Thursday 29th October at the Stazione Leopolda exhibition center in Florence, received the Espresso Guides’ outstanding award as “2017 Cellar of the Year”.
This accolade goes to the restaurant that has succeeded in offering a particularly rich, appealing and varied wine list, making it – along with the quality of its delicious dishes – one of the real strengths of the establishment.
This is exactly what Mauro Uliassi has done. Together with his sister Catia, for the last twenty-six years he has run a restaurant on the Banchina di Levante (“East Quay”) in Senigallia that is today one of the top 10 in Italy, a point of reference for all those who like a simple but contemporary cuisine that concentrates - but not exclusively - on fish and seafood.
Above all, “Uliassi” is a restaurant where it is easy to lose track of time, tasting unique flavors whilst admiring the sheer force of the Adriatic Sea.