GRAPE VARIETY: Pinot Grigio (Pinot Gris)
VINEYARD LOCATION: Cortaccia
CHARACTERISTICS: A fresh white wine, rich in extract
COLOR: Bright yellow to yellow
RECOMMENDED PAIRINGS: With mushrooms, poached fish, shellfish, fish soups ; also drunk as an aperitif.
SERVING TEMPERATURE: 10-11° C. (50-52° F.)
ABOUT THE WINE: Pinot Grigio (known as Ruländer or Grauburgunder in German) has been at home in Alto Adige since the nineteenth century. The first "Pinot Gris" was introduced Burgundy by Archduke Johann of Austria in 1852. In lower areas around Kurtatsch, the Pinot Grigio develops a mild acidity, while the high alcohol and extract content contribute to strength and flavor. The Pinot Grigio gets fine mineral-rich spice that sometimes takes on a fiery varietal perfume of gooseberries, linden flowers, and acacia blossoms the lime-rich soils of the fantastically steep slopes of Kurtatsch-Penon. The blending of mountain and valley grapes creates an extraordinary Pinot Grigio, with the total class an d creamy suppleness of the south and the seriousness on the palate of the north.
Allergic-Info: This wine can contain sulfites
The Kalterersee Auslese is a light-bodied wine, whose color is light ruby to deep ruby red. It is pleasant and fruity on the palate, often with a touch of bitter almonds.
A red wine made the Schiava grape, which is still the most widely-cultivated in South Tyrol. This variety has been able to develop and improve to its best form in special cultivation areas, such as on the hills of Pagis in Ap - piano. Its clear, ruby red colour is charming; the wine re - veals fruity aromas, gentle violets and jasmine. A Schiava which, thanks to its multifaceted character, is excellently suited as an accompaniment for most dishes throughout an entire meal. It goes especially well with traditional Tyrolean snacks such as bread with bacon, sausages and cheeses. This wine is drunk young at cellar temperature chilled but not cold.
Brilliant ruby colour with purple tints. Quite pronounced, very fruity aroma with impressions of red fruit cherries and violets. Medium bodied, quite mild and soft though dry. Fresh and slightly spicy aftertaste with an elegant bitter note of bitter almonds. Lagdo di Caldaro is usually drunk in the year after production, but can laso be cellared for at least 3 years.