Eau-de-vie Moscato and Chardonnay marks.
The distillation master himself carefully selects absolutely fresh Moscato and Chardonnay grape marks. These grape marks are separately stored in stainless steel tanks. The distillation in copper bain-marie stills is slow and thorough and carried out in a strictly discontinuous cycle. The heart of this special eau-de-vie is high-alcohol, that is patiently refined for at least ten months. After a careful examination of its taste, the two eau-de-vies are mixed together in the right proportion and thus resluting in a fne cuvée, with a unique elegance and softness.
Roner's "La Morbida" is a new eau-de-vie meant to satisfy the most demanding palates through its ability to convince with its softness and fragrance.
Alcoholic content: 35.50 %
Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
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Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Italy is famous for being the country of fiery love. You can taste something of that passion by taking a bite out of our Family Happys with chili and paprika. Their fiery Mediterranean flavour will add a new culinary perspective to your life, thereby making it even more worth living.
Lightly-baked, crunchy rye bread in small format. As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
