Winegrowing municipalities: Bressanone and Varna
Elevation above sea level: 2019-2133 feet (600-650 m)
Soils: Gravelly morainal deposits
Aspect: South, south-west
Gradient: 25-40 %
Grape variety: Gewürztraminer
Training method: Guyot
Vines/ha: 6000
Harvest period: End of October
Fermentation: containers in stainless steel tanks
Fermentation temperature: ca. 20 °C
yr. 2013 Falstaff:
92 of 100 Points.
"Falstaff" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2013 on 01.06.2015 with 92 of 100 points.
yr. 2012 Falstaff:
91 of 100 Points.
"Falstaff" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2012 on 01.06.2015 with 91 of 100 points.
yr. 2017 Falstaff:
88 of 100 Points.
"Falstaff" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2017 on 01.06.2018 with 88 of 100 points.
yr. 2014 Falstaff:
"Falstaff" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2014 on 01.07.2016 with 88 of 100 points.
yr. 2013 Vinum Wine Magazine:
13 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2013 on 01.10.2014 with 13 of 20 points.
yr. 2008 Wine Spectator:
"Wine Spectator" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2008 on 01.03.2010 with 91 of 100 points.
yr. 2003 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2003 on 01.08.2005 with 15 of 20 points.
yr. 2001 Vinum Wine Magazine:
"Vinum Wine Magazine" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2001 on 01.01.2003 with 15 of 20 points.
yr. 2003 Stephen Tanzer:
"Stephen Tanzer" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Sudtirol Eisacktaler Gewurztraminer" from the vintage 2003 with 91 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.
