Grape variety: Lagrein
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
Vineyards: Bozen, 260 m above sea level deep, sandy alluvial soils, facing south
Vine training: with guyot and pergel Vinification temperature-controlled fermentation in stainless steel at 29°C for 8 days, maturation in large wooden barrels of up to 30-50 hl for at least 6 months
Recommended with: game dishes (venison, chamois...), all types of roast meats, grilled meat dishes, sirloin steak with herb butter...
Drinking temperature: 14-16°C
Best consumed: within 3 years
Allergic-Info: This wine can contain sulfites
Flavor: slightly bitter to piquant, also slightly acidic, but not acidic. Consistency: supple, but not short or crumbly.
Cut cheese bovine raw milk, Appearance: barley-grain like air bubbles - opaque strawy-yellow colour, Aroma: soury - milk, Flavour: harmonic, Consistency: rubbery, Maturation: 8 weeks in the natural cellar.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The Schiava grape varietal and all of its variations are exceptional traditional vines this area which are meeting with ever more success. This wine has a fine, delicate, harmonious and velvety aroma. It is a lively, young and inviting red that can be served on any occasion.