A particular speciality; it is born in an uncontaminated landscape of mountains and valleys, growth in the fresh crisp air of the Alps and is improved by the centenarian and traditional ability of the local producers.
Trancio IGP by weight variable. 350 gr. of goodness of the Alto Adige, the regular shape, is a precious help in kitchen be like ingredient than like fanciful appetizer.
Light to full ruby. A delicious, uncomplicated, easy drinking, fresh wine, dry but mellow with mild acidity, harmonious with an attractively bitter almond finish An accompaniment to a vast range of dishes, especially South Tyrolean cold platters of speck (cured ham), sausage and cheese. It is also delicious with first courses, cooked or grilled meats, white meats.
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The South Tyrolean "Rehwurzen" (smoked sausages of roe deer and pork meat) Villgrater are produced of 60% of roe deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
