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.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
The fine herbal liver pâté of the butcher's shop Villgrater, home-made liver pâté with fresh herbs refined, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
Schüttelbrot Crisp Bread Venosta 150 gr. - South Tyrol
The taste of noble hazelnuts and nougat cream marks the Noisetto. A harmonious sweetness paired with delicate aromas of roasting completes the new taste experience.