Color: bright straw yellow with golden hues.
Aroma: aromatic with notes of rose, lychee, grapefruit and lime, and hints of orange zest and clove.
Taste: full-flavored, complex and smooth with a lovely aromatic note and lively acidity.
Grape varierty: Gewürztraminer - South Tyrol DOC.
Steep slopes around Bolzano at 400 to 600 meters a.s.l.
Short cold maceration, light pressing and temperature-controlled fermentation in stainless steel.
Crustaceans, Asian dishes, young to medium-aged cheeses.
12 - 14°C.
3 - 5 years.
750 ml - 75 cl - 0,75 lt.
Wine can contain sulphites.
The winery is wrapped in a bronze-colored envelope of perforated sheet aluminum scored with veins in a stylized vine leaf pattern. It is visible afar – the gleaming cube that rises majestically the hillside: the new hallmark of the city of Bolzano. The architecture, the design is an unequivocal statement of what this place is all about: wine in all its diversity and fascinating facets. Italy’s first ClimateHouse winery. The headquarters for the 224 families that make up the cooperative and home to a unique range of quality wines.
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
This wine is made carefully selected Gewürztraminer grapes, which comes the area of St. Pauls called St. Justina. It has a delicate, aromatic and warm-spicy flavour which reminiscent of cinnamon, nutmeg, and rose petals. It is rich and round on the palate and is one of South Tyrol's best known wines.
A full-bodied, harmonious wine with touches of clove and roses; persistent on the finish.
A prominent mineral vein lends a lasting freshness to the almost oily body that is scented with roses, magnolias, and lychees.
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.