Producer: Jochalm, Vinschgau
Region: South Tyrol
Cheese type: Hard cheese bovine raw milk
Appearance: cylinder form - slightly concaved
Aroma: strong hay scent
Consistency: rubbery - compact
Maturation: 6-12 months, bunker.
Bacon of the butcher's shop Hell - Welsberg. Packs in discs cut, fragrantly, spicy and comfortably. Ideally for wanderings and excursions.
Soft cheese bovine milk, Appearance: dark nut-coloured rind - decorated with nut leaves, Aroma: nutty - alcoholic, Flavour: sweet-sour - alcoholic - persistent, Consistency: very soft, rubbery, Maturation: 6 weeks in spirits and nut leaves
Our high-class butter is produced exclusively of pasteurised fresh cream. The fine difference becomes apparent! The well strokeable, pale yellow butter of slightly sweetish creamy taste comes everywhere with pleasure freshly on the table.
Bright ruby red color, fine nose of ripe red berries, blackberry and raspberry, silky and round with soft tannins. Good structure and long finish.
The intensive scent of red and dark berries as well as violets is typical of our vineyards in Montan. The Blauburgunder the Unterland region comes astonishingly close to some of the "model" wines Burgundy. This red wine develops harmoniously, with a full body and lasting finish. In the glass it gleams with a beautiful dark to ruby red.