PRODUCTION AREA: The majority of the grapes are grown near to Bolzano, at the entrance to Valle Isarco at an altitude of 550 m above sea level on sandy soils based porphyry. And a small part of the vines grows on the hillside vineyards of Cornaiano at altitudes ranging 450 to 500 m above sea level in well aired vineyards. The area in which they are grown is rich in minerals, the result of ice age sedimentation.
WINEMAKING: The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. Gentle pressing and clarification of the must by natural sedimentation. Fermentation in stainless steel vats at a controlled temperature, without malolactic fermentation. Aging on the lees in steel vats.
TASTING NOTES & FOOD MATCHING: Müller Thurgau is the result of a crossing between Riesling and Sylvaner. The bunches are fine and have green-yellowish fragrant grapes. The wine's delicate note of aromatic walnut and moderate acidity are highly appreciated. This wine is best served with hors d'oeuvres, seafood, grilled fish and white meat.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.00 %
yr. 2012 Wine & Spirits Magazine:
88 of 100 Points.
"Wine & Spirits Magazine" has rated the wine "Girlan Muller-Thurgau Alto Adige - Sudtirol" from the vintage 2012 on 01.08.2014 with 88 of 100 points.
yr. 2011 Wine Enthusiast:
86 of 100 Points.
"Wine Enthusiast" has rated the wine "Girlan Muller-Thurgau Alto Adige - Sudtirol" from the vintage 2011 on 01.01.2013 with 86 of 100 points.
yr. 2011 Wine & Spirits Magazine:
"Wine & Spirits Magazine" has rated the wine "Girlan Muller-Thurgau Alto Adige - Sudtirol" from the vintage 2011 on 01.08.2012 with 88 of 100 points.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
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.
Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
Chestnut honey has a reddish-brown colour, can crystallise with the time. It is the opposite of the acacia honey. It has a very strong, aromatic, slightly harsh aroma. It is rumoured that is has therapeutic effects on sore throat, pairs off very well with cheese. Some swear it exists nothing better for sugaring the coffee than chestnut honey, he should strengthen the aroma.