Description: An intense ruby red color with violet nuances and a complex bouquet of cherries, liquorice and dried fruit distinguish this elegant wine. On the palate, it is supple and round, with agreeable acidity; its finish is forceful and persistent. This wine possesses good aging potential.
Serving suggestion: Excellent with braised or grilled beef, lamb or game as well as with cheese.
Serving temperature: 17 - 18° C.
Grape varieties: 100% Merlot
Vineyard location: South-southeast-facing vineyards in Kurtatsch and Margreid (260 - 380 meters above sea level).
Soil: Loamy moraine soil with high chalk content.
Growing system: Guyot; 6,000 vines / hectare.
Yield: 70 hl / hectare.
Age of vines: Up to 10 years.
Vinification: Fermented in contact with the skins in stainless steel tanks, followed by malolactic fermentation in large wooden casks. 1/3 of the wine is aged in small oak barrels, the rest in large wooden casks.
Barrels: Stainless steel, large wooden casks and barriques.
Allergic-Info: This wine can contain sulfites
Colour: fresh, pale cherry red. Aroma: fruity and clear with notes of cherries, raspberries and redcurrants, fresh and playful. Taste: full-bodied structure, pleasantly fine acidity, attractive freshness, youthful winey nature, juicy and drinkable, a rosé with a red wine character and a fresh, long finish
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Passata di pomodoro, 100 % italian tomatoes.
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).