Grape variety: Merlot
Region: Siebeneich (near Bozen), 250 mt. a.s.l.
Begin of harvest: September
Process: selected grapes, classic red wine fermentation, ageing in oak casks and further storage in bottles.
Description: fruity, harmonious wine with body and velvety full-ness.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Incredibly and in the taste perfectly, so describe some customers our deer salami which stands firm every comparison. Particularly liked with hors-d'oeuvre plates, cold plates etc. in combination with other lusciousness our house.
Our Cuvee of Cabernet Sauvignon and Merlot is aged for one year in wood, and then bottled. Cabernet belongs to the most full-bodied red wine varieties, has a garnet to dark garnet color, an earthy aroma, and slightly herbal flavor. The varietal Merlot originally comes France, is a lighter, dry red wine of garnet to dark garnet color. Overtones of black currants, dried fruit, chocolate, green bell pepper, cedar and tobacco predominate in this cuvee.