Pinot Bianco Doc Athesis, Kettmeir


Vinification off the skins with soft crushing of the grapes. Fermentation mainly in steel at controlled temperatures of 16-18°C and partly in wood. Maturation in the respective fermentation containers, where the wine remains in contact with the lees until late spring before it is blended and prepared for bottling.

Ideal with flavour-rich starters and an excellent partner for pasta or rice with crustaceans. A versatile through-the-meal wine when the menu features fresh or saltwater fish.

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Format: Bt-75cl

Sold individually or in 6 bottles carton


Data sheet

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Wine region
Alto Adige