Altemasi is a well-known name in the world of Trentodoc sparkling wines, easily recognisable and widely available in restaurants with carefully curated wine lists, capable of offering something for every taste and every budget. A reliable, down-to-earth brand currently touring Italy, pairing its wines with local culinary excellence. Unsurprisingly, one of its stops in Naples was Crudorè, arguably the city’s most refined seafood restaurant.
Altemasi is Cavit’s traditional-method sparkling wine brand. Founded in 1950, Cavit is a major Trentino cooperative representing more than 5,000 winegrowers. The sparkling wine cellar was inaugurated in 1993, and the name itself refers to the highest masi, the traditional mountain farmsteads associated with vineyards located between 450 and 750 metres above sea level, where Chardonnay and Pinot Noir benefit from significant diurnal temperature variations. Altitude has always been one of Trentodoc’s strengths, and today it is even more crucial for preserving freshness and acidity in a changing climate.
This provides a wide range of options when it comes to creating the right blend and ensuring stylistic consistency. There is also the underground cellar, where temperatures remain naturally constant even in summer, offering ideal conditions for long ageing periods and contributing to sustainability.
The brand’s down-to-earth approach becomes clear from the very first wine, the Millesimato with which we were welcomed, before moving on to the heavyweights: Pas Dosé 2020, Rosé and, above all, Riserva Graal 2018. A tasting journey spanning an approximate price range of €20 to €50.
We also look forward to tasting the latest addition, Altemasi Gran Cuvée, an interpretation of Chardonnay through a selection of different vintages and winemaking approaches, with ageing in oak, stainless steel and concrete, but without the use of a perpetual reserve.
No shouting, no fuss: well-defined, balanced wines that prove a reliable choice even for those who simply enjoy drinking well, without the need for technical introspection. The pairing with Crudorè made the tasting even more elegant, thanks to a restaurant and a kitchen that have distinguished themselves in Naples for years through the quality of their ingredients and the skilful hands of those who work with them. A flowing, refined atmosphere, an open kitchen and service that is nothing short of professional.
Altemasi Millesimato Brut 2022
Blanc de Blancs, 100% Chardonnay, 5% aged in oak, at least 30 months on the lees. Creamy and balanced, with citrus fruit and bread crust delivering a satisfying, classic palate, just as expected. One of my favourites.
Altemasi Pas Dosé 2020
60% Chardonnay, 40% Pinot Noir, oak ageing, 50 months on the lees, no malolactic fermentation. Understated and subtle, a wine that calls for attention in the glass: a shy hint of apple, followed by white flowers and anise, a hazelnut finish and an austere close.
Altemasi Rosé
Non-vintage, 60% Pinot Noir, 40% Chardonnay, a minimum of 15 months on the lees. Liquorice and ripe wild strawberries, with a light, savoury palate.
Altemasi Riserva Graal 2018
70% Chardonnay, 30% Pinot Noir, 70 months on the lees, from old vines, and a multiple award-winner. Partially aged in well-used, indeed very well-used, barriques, with malolactic fermentation completed. The most elegant and complex of the line-up: roasted notes and sesame as the most distinctive feature, alongside bread crust, candyfloss, chinotto, white pepper and candied orange. Precise and rich, with good structure that never overwhelms its elegance.
