Goes well with: suitable for all sorts of occasions and dishes the South Tyrolean and Mediterranean cuisines, especially roasts, Wiener Schnitzel, boiled beef, sliced beef or veal served with vinegar...
Drinking temperature: 12 -14°C
Best consumed: within 3 years
Wine:
Grape variety: Grauvernatsch (Schiava) Colour: ruby red with violet tones Aroma: open and fruity with heart cherries and Mon Chéri pralines, a hint of cinnamon and marzipan Taste: smooth and fruity, well-structured with soft tannins, sophisticated yet invitingly drinkable with the typical lightness of a Vernatsch wine, fruity and long in the finish
Vineyards: Bozen and Eppan, 260-420 m above sea level Sandy, gravelly soils, facing south Vine training with pergel
Vinification: Bozen and Eppan, 260-420 m above sea level Sandy, gravelly soils, facing south Vine training with pergel
Allergic-Info: This wine can contain sulfites
yr. 2019 Vinum Wine Magazine:
14 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Muri-Gries Grauvernatsch Sudtirol" from the vintage 2019 on 01.05.2020 with 14 of 20 points.
yr. 2009 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Muri-Gries Grauvernatsch Sudtirol" from the vintage 2009 on 01.10.2010 with 15 of 20 points.
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Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Rich and Full Bodied Lavazza Qualita Rossa is the authentic Italian blend, evenly roasted and carefully ground to produce a coffee with a rich and intense taste and exceptional body and aroma.
Our high-class butter is produced exclusively of pasteurised fresh cream. The fine difference becomes apparent! The well strokeable, pale yellow butter of slightly sweetish creamy taste comes everywhere with pleasure freshly on the table.
Trenker's Strudel are produced in 4 kinds: Poppy strudel, nut strudel, cream cheese strudel and forest fruit strudel. Hand made, with the finest ingredients.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
