Production area: One third of the grapes chosen for this extraordinary wine come the Cornaiano area in the Überetsch hills, at an altitude of 450 - 500 m above sea level. They are grown in different vineyards with an age between 10 and 15 years. The other two thirds come the Bassa Atesina - Mazon. The combination of mineral-rich gravel and clay soils gives this wine its unique character.
Vinification: Four hours' maceration allows the aromas to be extracted. After harvesting, the grapes are soft pressed. Fermentation at controlled temperature takes place in steel vats. Refinement in steel barrels on fine lees for eight months.
Appearance: A fine, intense aroma supported by a full but at the same time, harmonious body are characteristics of "Gewürztraminer". "Nouvelle cuisine" offers many more opportunities to enhance the characteristics of this wine. Also we recommend serving this wine with shellfish, flavoured cheeses and desserts, such as strudel.
Production area: Cornaiano, Mazon
Grape varieties: Gewürztraminer
Allergic-Info: This wine can contain sulfites
Alcoholic content: 14.70 %
Colour: intensive, dark garnet red. Aroma: complex and multi-layered, ripe berry aromas with cherries and barberries, tangy notes of tobacco and leather, elements of liquorice and eucalyptus, forest soils, dense and full. Taste: convincing structure, finesse and character, soft and velvety nature combined with concentration and extract, finely integrated acidic base, pronounced tannins, fresh and invitingly drinkable, persistent quality - truly one of the most authentic and best interpretations of the native South Tyrolean Lagrein grape
The Extra-Virgin Olive oil of "Integral" quality is a particularly tasty oil of sweet taste, full-bodied and fragrant. It is obtained with the cold extraction of olives of particular quality that allows the oil to retain its natural organoleptic properties unaltered. The Integral oil is healthy and rich of trace elements which are precious for our health.
grape variety: 45% Cabernet Franc, 35% Merlot, 15% Cabernet Sauvignon, 5% Petit Verdot
Malolactic Fermentation: 1/3 in contact with skins before racking and 2/3 in 2nd, 3rd passage French oak barriques. Aging: 8 months in 2nd, 3rd and 4th passage French oak barriques; 10 months in cement, no filtration