Grape variety: Cabernet Sauvignon - Alto Adige DOC
Production area: south-facing mountainside above Termeno
Wine-making: The grapes are destemmed and crushed, after which follows a brief fermentation on the skins, during which time the skins are kept constantly submerged in the new wine. Towards the end of the fermentation the temperature is allowed to rise in order to extract the maximum of colour and fl avour.
Maturation and organoleptic characteristics: The new wine spends 10 months in Slovenian oak casks followed by 6 months in bottle prior to release. Originally France, the Cabernet Sauvignon vine has adapted magnifi cently to growing conditions in all of the world's premium wine-growing regions. It has been at home in Alto Adige (South Tyrol) for well over a century. In addition to the wine's unmistakable varietal character, one of the characteristics which has made Cabernet Sauvignon so popular is the way in which it also expresses the unique features of the terroir in which it is grown. This particular wine is very rich and concentrated, full, deep ruby in colour with intense, almost aggressive herbaceous aromas which evolve and become warm and generous with maturity. They remain intense even after the wine has been in the glass for a considerable time. On the palate it is rich and dry, herbaceous, earthy and long due to its fi rm, tannic structure, characteristics which will enable this wine to mature magnifi cently in bottle for at least a year or two, evolving, mellowing and developing complexity.
Goes especially well with: This is a classic red wine to accompany main courses.
Allergic-Info: This wine can contain sulfites
yr. 1997 CellarTracker:
89 of 100 Points.
"CellarTracker" has rated the wine "J. Hofstatter Joseph Cabernet Sauvignon Alto Adige" from the vintage 1997 with 89 of 100 points.
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.
Homemade salami approx. 190 gr. - Hackerhof Lanz Bernhard
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
Chestnut honey has a reddish-brown colour, can crystallise with the time. It is the opposite of the acacia honey. It has a very strong, aromatic, slightly harsh aroma. It is rumoured that is has therapeutic effects on sore throat, pairs off very well with cheese. Some swear it exists nothing better for sugaring the coffee than chestnut honey, he should strengthen the aroma.
100% of apple juice biological, cloudy, without additives.