The "Traminer" was known in German speaking areas as far back as the 13th century. Today it ranges amongst the most popular South Tyrolean wines. As the name itself implies, the Gewürztraminer has its roots in the small village of Tramin. Steep slopes - selected by the chief winemaker himself - yield a wine, which seduces with intense fruitiness, a full body and zesty richness.
Grape variety: Gewürztraminer Cultivating area: Steep slopes around Bolzano; 400-600m a.s.l. (1310-1970 ft)
Harvest date: End of September to beginning of October
Vinification: Brief cold maceration, gentle pressing and fermentation in stainless steel tanks. Maturation in stainless steel to keep the wine juvenile and fresh.
Color: Straw yellow, golden hues
Aroma: Highly aromatic; scent of roses. Fruity notes of lychee, grapefruit and lime. Hints of orange and clove
Flavor: Full-bodied, complex and smooth. With a nice aromatic touch and lively acidity.
Serving temperature: 11-13 °C
Food pairing: Serve with seafood or typical sweet and sour dishes of the Asian cuisine. It pairs splendidly with young or medium-aged cheeses.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 11.50 %
Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.
Colour: strong garnet red. Aroma: invitingly open and multi-layered with violets, chocolate, ripe damsons, cloves. Taste: elegant with velvety structure, soft tannins, light bitter almond tones, youthful freshness, rustic elegance, unpretentious yet cosmopolitan: the perfect symbiosis of the traditional and the modern
Complex and refined with hints of violets, cinnamon and red berry fruits.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.