Grape variety: Lagrein
Colour: intensive, dark garnet red
Aroma: complex and multi-layered, ripe berry aromas with cherries and barberries, tangy notes of tobacco and leather, elements of liquorice and eucalyptus, forest soils, dense and full
Taste: convincing structure, finesse and character, soft and velvety nature combined with concentration and extract, finely integrated acidic base, pronounced tannins, fresh and invitingly drinkable, persistent quality - truly one of the most authentic and best interpretations of the native South Tyrolean Lagrein grape
Vineyards: Bozen, Gries, three estate-owned vineyards totalling 9 ha: Klosteranger, Stampfer and Haringer, 260-280 m above sea level deep, sandy, well-aerated alluvial soils, facing south
Vine training: with guyot and pergel: the oldest vines date 2016, the oldest guyot arrangements date 1993 Vinification temperature-controlled fermentation in stainless steel at 30°C for 14 days, maceration and organic acid reduction in stainless steel tanks, maturation in small wooden barrels for at least 16 months
Recommended with: this wine deserves pride of place and should accompany fine cuisine: it is a wine to enjoy and discover, requiring some time in the glass to develop properly
Drinking temperature: 15-17°C
Best consumed: within 10 years
The Lagrein St. Valtentin is easily recognisable thanks to its almost black colour. Complex cocoa and Prunella aromas, dark fruits of the forest and vanilla typify the bouquet, which are spread in a complex way. The wine unleashes an immense strength on the palat. It possesses a finely-integrated structure and smooth-strong tanning agents that linger harmoniously in the mouth.
in cubes cut wheat bread, dehydrated
Garnet red, with a fine bouquet of blackcurrants, blackberries, cranberries and black pepper. Full and broad on the palate with well-integrated tannins which give the wine force and structure. The rich full body with a good balance between ripe fruit and tannins emphasizes the long harmonious finish
This 10 year-old vinegar is suited very well as a dressing for salads, dips, cooking meat and sauces. He is also an ideal companion for fish and meat dishes. The unique mark of perfume of this balm vinegar also tastes fantastic to fruit salad, ice, creams and Zabaione.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...