This is how you prepare your perfect ALPITZ: Take a large wine glass and put three to four ice cubes in it. Now pour in 3 parts Prosecco and 2 parts ALPITZ. Then add 1 part water/soda and a slice of orange, lemon or lime.
ALPITZ, made orange peel, rhubarb, wormwood, gentian root, bitter orange (alpine herbs).
Alcohol content: 15%
Colour: fresh, pale cherry red. Aroma: fruity and clear with notes of cherries, raspberries and redcurrants, fresh and playful. Taste: full-bodied structure, pleasantly fine acidity, attractive freshness, youthful winey nature, juicy and drinkable, a rosé with a red wine character and a fresh, long finish
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Pasta on the rocks - 75 Pasta-Rezepte zum Nachkochen auf über 300 Seiten und spannende Geschichten über Pasta, Köche und Südtirol
Colour: intense straw-yellow with green reflexes. Aroma: complex bouquet with exotic fruits, white pepper, nuances underlined with light woody notes. Taste: good structure, harmonious acidity with a long finish.
Bright straw-yellow with a green shimmer. Semi-aromatic, pronounced, ripe fruit aromas reminiscent to apricot and peach, floral notes. Medium bodied, elegant, lively and dry.
Our beef consommé, thanks to the nutrients and collagen it contains (an extracellular structural protein that is responsible, among other things, for the strength and flexibility of connective tissue), is the ultimate in slow food and the world's oldest superfood.
