PRODUCTION AREA: Sandy, warm and deep soils such as the ones we find in the area called Bassa Atesina are ideal for the grape varietal Lagrein. The Lagrein is native to Alto Adige and grows throughout the Valle dell'Adige.
WINEMAKING: The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. Destemming and slow must fermentation at a controlled temperature in stainless steel tanks. Malolatic fermentation and aging in big wooden barrels and concrete vats for 8 months.
TASTING NOTES & FOOD MATCHING: The Lagrein has a fine and pleasant bouquet, reminiscent of violets. Its flavour is full, velvety and slightly bitter and it also keeps well. This is a wine that goes well with grilled and roast meats, game and spicy cheeses.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.00 %
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
Lightly-baked, crunchy rye bread in small format. This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
Classic Balsamic Vinegar of Modena for daily use.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.