Grape type: Fresh marc of schiava, merlot and lagrein, lawn herbs
Aromatic profile: Clear recognition of the the freshly harvested hay
Taste: Persistent, herbaceous
Alcoholic strength: 30% Vol.
Notes: For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
Fresh - fruity - floral charm characterises the Sabello. Drink it chilled. Excellent also with with Prosecco or sparkling wine.
Homemade salami approx. 190 gr. - Hackerhof Lanz Bernhard
Its taste on the palate is decidedly fruity with a bright and zesty finish. It is an all-meal sparkling wine that is ideal with the most sophisticated cusine.
Sleek and mild taste, mildly-bodied with a slightly sweet aftertaste and extra fine persistent perlage. Excellent as an aperitif, it is the perfect companion for get-togethers. It can be served throughout the meal with fine food and above all fish.
Honey is known and appreciated for its invigorating and reinforcing characteristics. The honey is left to infuse cold in fresh grappa for about 30 days. This process gives the grappa its excellent, organoleptic features. Due to the honey, this grappa is characterised by a slightly sweet taste.