The best South Tyrolean pomace taken Kalterer See, St. Magdalener, Pinot Noir and Gewürztraminer grapes is used to make this traditional grappa and give it its distinctive velvety flavour.
Flavour: Robust, dry
Organoleptic deion: grape marc
Recommended with: Speck and robust cheeses, rye bread, smoked herring.
Occasion: After Dinner, Classic,
Traditional Awards: 1987 - 6° Concorso Nazionale Grappa - Alambicco d'Oro;
Alcohol content: 38 % vol
Ageing: 1 year in stainless steel vessels
Service temperature: 16 °C
Alcoholic content: 38.00 %
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.
For a good, homemade pizza, a quick caprese or any recipes you fancy trying with mozzarella.
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured