In the glass
Aroma: wild strawberry, violet, almond blossom, alpine herbs
Palate: red cherry, soft tannin, fresh acidity, lifted finish
Castel Sallegg's classical Kalterersee from the historic estate's vineyards above Lake Caldaro. Light-bodied, fragrant Schiava; the cellar's everyday red flagship from the lake-shore vineyards.
What it pairs with
-
Speck and rye bread
The classical Tyrolean Brettljause pairing; freshness cuts cured pork fat. -
Schluetzkrapfen with brown butter
Tyrolean ravioli pairs naturally with Schiava; red cherry register echoes brown butter. -
Roast chicken with herbs
Light-bodied red for white meat; soft tannin and alpine herb notes match roasted bird.
History
Castel Sallegg's Lago di Caldaro Classico Superiore has been a continuous presence in the cellar's portfolio since the Counts of Kuenburg modernised the estate's wine production. The Classico Superiore designation requires minimum 11.5 percent alcohol and stricter sourcing.
- 1851 — Counts of Kuenburg acquire Castel Sallegg
- 1900 — Modern Lago di Caldaro Classico Superiore production established
Facts
- Producer
- Castel Sallegg
- Grapes
- Schiava (100%)
- Classification
- DOC Alto Adige Lago di Caldaro Classico Superiore
- Oak
- Approximately six months in large oak and stainless steel on the lees
- ABV
- 12.0%
- Price
- EUR 15 to 22 at retail
- Drinking window
- 1 to 6 from vintage
- First vintage
- 1900
Frequently asked about Lago di Caldaro Classico Superiore
What does Castel Sallegg Lago di Caldaro taste like?
Wild strawberry, violet, almond blossom and alpine herbs on the nose; red cherry, soft tannin, fresh acidity and a lifted finish on the palate. Light-bodied with low tannin.
When should I drink Castel Sallegg Lago di Caldaro?
Drink within 1 to 6 years of vintage. Schiava is at its best while the fragrant red fruit is vibrant; serve slightly chilled (12-14C) like a Beaujolais.
What food pairs with this Kalterersee?
Speck and rye bread, Schluetzkrapfen with brown butter, or roast chicken with herbs. Light-bodied alpine red for Tyrolean charcuterie.