Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours. The pancetta ages in special tanks for a due time and after that stuffed in natural casings. The pancetta is finally strictly linked by hand. The last phase of the production is a long seasoning and the result a unique product.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
Oil with white truffle 100 ml. - Ranise
Oil with white truffle 100 ml. - Frantoio Bartolini
Has a deep ruby red colour with a violet rim when young. The nose is clean, fruity with hints of raspberry and woodland fruits. As it ages, it opens up and mellows. On the palate it reveals balanced tannins, accompanied by a full, persistent body. It is dry, distinct, full-bodied and austere.
An independent Cuvée Cabernet, Merlot and blue Burgundian. Intensely and enticing in the smell, velvety and with full fruit in the palate. Cuvée dunkl shows strong marks after blackberry and black currant, puts under fine spices; in the palate around and corpulently. Enjoy this wholehearted wine Meran according to predilection cellar-freshly or with ambient temperature.