Carattere: Ottenuto da uve Pinot Nero in purezza provenienti da vecchi vigneti della zona di Appiano - Cornaiano, questo vino svolge una macerazione sulle vinacce di venti giorni in acciaio inox, seguita da una fermentazione malolattica e da un affinamento in botti di rovere da 35 ettolitri della durata di un anno. Un bel colore rosso rubino, un suadente profumo di piccoli frutti, molto tipico, e un sapore elegante e persistente, per un vino di grande piacevolezza e immediatezza.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 11.00 %
yr. 2013 Wine Enthusiast:
87 of 100 Points.
"Wine Enthusiast" has rated the wine "Colterenzio-Schreckbichl Blauburgunder - Pinot Nero Alto Adige" the vintage 2013 on 01.01.2015 with 87 of 100 points.
yr. 2010 Wine Enthusiast:
88 of 100 Points.
"Wine Enthusiast" has rated the wine "Colterenzio-Schreckbichl Blauburgunder - Pinot Nero Alto Adige" the vintage 2010 on 01.01.2012 with 88 of 100 points.
yr. 2005 Wine Spectator:
85 of 100 Points.
"Wine Spectator" has rated the wine "Colterenzio-Schreckbichl Blauburgunder - Pinot Nero Alto Adige" the vintage 2005 on 01.06.2007 with 85 of 100 points.
yr. 2016 CellarTracker:
"CellarTracker" has rated the wine "Colterenzio-Schreckbichl Blauburgunder - Pinot Nero Alto Adige" the vintage 2016 with 88 of 100 points.
yr. 2012 CellarTracker:
"CellarTracker" has rated the wine "Colterenzio-Schreckbichl Blauburgunder - Pinot Nero Alto Adige" the vintage 2012 with 88 of 100 points.
NATURALIS in fiordaliso Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan semi-hard cheese, weighing only 400g, matures for one month and is washed and turned every other day with maturing cultures. At the end of its ripening period, the rind of the cheese is refined with South Tyrolean cornflowers and marigolds. The cheese captivates with its colourful floral rind, its fine melting, rounded off by its milky buttery taste.
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Fruity, bloomy and wholehearted wine, strongly recalling elder, black currant and green grass.
This bacon is well suited for hors-d'oeuvre courts.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
