Production area: Pinot Bianco is grown in Cornaiano in the hills of Oltradige, at an altitude of 450 - 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.
Vinification: After harvesting, the grapes are immediately pressed. They are fermented in steel containers at controlled temperature, one part is continued with malolactic fermentation.
Appearance: Pinot Bianco, has compact bunches of small greenish grapes. It is the most widespread white grape variety in the Alto Adige. A delicate aroma, slight apple blossom bouquet and a lively palate make Pinot Bianco the ideal aperitif wine or an excellent accompaniment for white meat and fish.
Production area: Cornaiano
Grape varieties: Pinot Bianco
Alcohol: 13,80%
Allergic-Info: This wine can contain sulfites
Alcoholic content: 13.80 %
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.
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This is the water that remains as a residue after peppermint destillation. Ideal as skin toner for normal and combination skin type.
Fine, well-balanced Cuvée white Burgundian, Ruländer and Sauvignon. The result is a fruit-stressed, thoroughbred white wine which brings his origin the slopes of the Meraner wine-growing area clearly to expression. Cuvée wais shows discreet aromatic marks, smells of sage, nectarines and fresh apple. In the drink he fills the palate nicely, owns fine fruit glaze and in the finale discreetly mineral marks. There one wants to enjoy immediately the second gulp!
The EWA blend (Elena WAlch) steps up in strong yellow and a delicate, aromatically distinguished bouquet of floral notes, some rose petals and spicy herbal notes. Fresh and youthfully light, characterized by the blend, it is convincing on the palate with elegant and juicy structure as well as a stimulating finish. Matching: Serve as an aperitif, hearty first courses, white meats and asian cousine.
