Vineyards: The grapes come the Termeno zone, where the vineyards spread on calcareous grounds of argillaceous and gravelly conformation.
Microzone: Termeno, Ronchi
Vinification: The grapes are diraspated and fermented at controlled temperature (25° C) in steel containers where the malolactic fermentation happens.
Characteristics: The Kalterer See Classic Superior is a light wine with low content of tannins, with a colour clear ruby to red bright ruby. He has an agreeably slender and fruity taste, at whom a light inkling of bitter almonds shines through often.
Gastronomic recommendations: This wine is combined with appetizers and typical specialities of the tyrolean kitchen, speck and sausages, but also with white meats and sweet cheeses. Suitable also to drink outside meal.
Serving Temperature: 14-16° C
yr. 2012 Doctorwine:
88 of 100 Points.
"Doctorwine" has rated the wine "Cantina Tramin Schiava Kalterersee-Lago di Caldaro,Trentino-Alto Adige, Italy" from the vintage 2012 on 25.06.2013 with 88 of 100 points.
The land hunters Villgrater are classical tyrolean raw sausages with their typical flat-pressed form, like the Kaminwurzen, easily smoked, produced of beef and pork, well ground.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.