The Lagrein Rosè is produced by pressing the grapes of Lagrein. This variety is rich in colour, that already the small injuries of the skin during the pressure are enough to colour the must in the characteristic light ruby red. Our Rosé is cultivated in Bolzano-Gries, the classic area of Lagrein. A high quality of the grapes and a rigorous control of the entire vinification process gives life to a wine to be considered among the great rosé wines of this world, with its fruity notes of cherry and strawberry. The fruity-fresh Lagrein Rosé of course is a typical wine for summer, especially if served chilled. It is a good companion of tasteful starters, smoked fish and white meat. The best serving temperature is about 10 - 12 °C. The Lagrein Rosé shows his characteristics best if opened young.
Vineyard area: 2,5 Hectares
Cultivation system: Pergola
Soil: sedimentary soils, mostly porphyry
Variety: Lagrein (100 %)
Alcohol: 12,9 % vol
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.90 %
The cultural phenomenon of the 'Spritz', an artfully blended aperitif with just the right balance of sweetness and a touch of bitterness on the finish, said to stimulate the apetite, is spreading its origins in the Veneto region to conquer palates throughout Italy and abroad. The cocktail is traditionally mixed by the barman, each having a personal favourite recipe but, thanfully, i Spritz offers us the perfect blend at the pop of a cork.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Pear mustard sauce 120gr. - Barbieri
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.