Grape varieties: Pinot Bianco with Müller Thurgau and Sauvignon Bianco
Production area: hillside vineyards at Tramin and in the surrounding area
Soils: light-textured marl
Wine-making: The grapes are gently pressed on delivery, the juice is cleared by natural sedimentation, after which fermentation takes place at a constant 20 °C.
Organoleptic characteristics: Bright, vivid pale yellow in colour with green reflexes. On the nose the aromas are clear-cut, reminiscent of freshly-picked apples, lemon grass, with a light hint of vanilla. After brief contact with oxygen in the glass the wine develops intense floral and nutty aromas. On the palate it is vivacious, fresh with refreshing, perfectly harmonious acidity; the flowery aromas follow through; excellent structure and length. de Vite is a stylish fresh and easily enjoyable white wine, best enjoyed while it retains its youthful freshness.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.50 %
yr. 2010 Falstaff:
86 of 100 Points.
"Falstaff" has rated the wine "J. Hofstatter de Vite Vigneti delle Dolomiti IGT" from the vintage 2010 on 01.07.2011 with 86 of 100 points.
yr. 2009 Falstaff:
87 of 100 Points.
"Falstaff" has rated the wine "J. Hofstatter de Vite Vigneti delle Dolomiti IGT" from the vintage 2009 on 01.07.2010 with 87 of 100 points.
yr. 2005 Wine Spectator:
82 of 100 Points.
"Wine Spectator" has rated the wine "J. Hofstatter de Vite Vigneti delle Dolomiti IGT" from the vintage 2005 on 01.11.2006 with 82 of 100 points.
yr. 2004 Wine Spectator:
"Wine Spectator" has rated the wine "J. Hofstatter de Vite Vigneti delle Dolomiti IGT" from the vintage 2004 on 01.06.2005 with 86 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.
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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.
