2025 Kellerei-Cantina Andrian Somereto Chardonnay 750ml

Overview

The 2025 Kellerei-Cantina Andrian Somereto Chardonnay Alto Adige is a fresh, mountain-grown Italian Chardonnay from vineyards situated between 260 and 380 metres above sea level. Grown on calcareous clay and angular white dolomite soils, it captures the bright fruit purity, mineral freshness and clean precision associated with Alto Adige white wines.

Vintage & Winemaking

The Chardonnay fruit was fermented at controlled temperature in stainless steel vats, then aged and matured on fine yeast for 6 months. This approach preserves freshness and aromatic clarity while adding gentle texture and persistence to the palate.

Product Highlights

• Alto Adige Chardonnay from northern Italy
• Vineyards at 260-380 metres altitude
• Calcareous clay and white dolomite soils
• Fermented in stainless steel for freshness and purity
• 6 months maturation on fine yeast
• Dry, medium-bodied and persistent style

Tasting Notes

Appearance: Pale straw-yellow.

Aroma: Fruity and intense bouquet, with nuances of ripe banana and tropical fruits.

Palate: Dry, medium-bodied, harmonious and very persistent, with ripe fruit balanced by fresh acidity and a clean mineral line.

Food Pairing

Pair with white fish, grilled prawns, roast chicken, fresh seafood pasta, vegetable risotto, light cheeses and Mediterranean-style salads.

Cellaring Potential

Best enjoyed over the next 3 to 5 years. Serve chilled at 10-12°C.

About Kellerei-Cantina Andrian

Kellerei-Cantina Andrian is a historic Alto Adige producer known for precise, site-driven wines from the alpine-influenced vineyards of northern Italy. Its white wines often combine fruit clarity, freshness and mineral detail.

Specifications

• Vintage: 2025
• Producer: Kellerei-Cantina Andrian
• Wine: Somereto Chardonnay Alto Adige
• Country: Italy
• Region: Alto Adige, Trentino-Alto Adige
• Grape Variety: Chardonnay
• Wine Style: White Wine
• Sweetness: Dry
• Bottle Size: 750ml
• Alcohol: 13%
• Residual Sugar: 1.7 g/L
• Acidity: 5.9 g/L
• Altitude: 260-380 m a.s.l.
• Soil: Calcareous clay and angular white dolomite
• Vinification: Controlled-temperature fermentation in stainless steel vats
• Maturation: 6 months on fine yeast