Grape varieties: Gewürztraminer
Production area: Terlano
Altitude: 300-400m a.s.l.
Soil: Sandy, easy warming up porphyry-gravel
Vinification: fermentation at controlled temperature in stainless steel vats, ageing and maturation on fine yeast for 6 months
color: light straw yellow
aroma: intense aromatic bouquet, underlined with a soft pleasant floral sent
taste: well balanced and strong on the palate; very persistent
Alcohol: 14 % vol.
Drinking temperature: 10-12 ºC
Allergic-Info: This wine can contain sulfites
Alcoholic content: 14.00 %
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
color: granet-red with violet hues, aroma: berry aromas, with nuances of violets, taste: silky with gentle tannin; fullbodied and persistent