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.
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.