Goes well with: braised shoulder of beef, lightly fried lamb and pork chops, fish and meat dishes, ripe cheeses
Drinking temperature: 12 -14°C
Best consumed: within 3 years
Grape variety: Pinot Nero
Colour: strong, dark and luminous ruby red
Aroma: fruity with crisp ripe cherries, blackcurrants, blackberries and raspberries, tangy with some laurel and tarragon, slightly ethereal, playful and complex
Taste: middling structure and fullness, pronounced tannins, stimulating acidity, berry fruit, youthfully unsophisticated and elegantly rustic
Vineyards: Eppan and Kaltern, 200-420 m above sea level, Sandy, well-aerated soils on calcareous till, facing south-east, Vine training with guyot
Vinification: temperature-controlled fermentation in stainless steel at 27°C for 10 days, maturation in large wooden barrels of up to 30-50 hl for at least 5 months
Allergic-Info: This wine can contain sulfites
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Speck Senfter IGP sliced by weight fixed. 80 gr. of goodness of the High Adige, is a precious help in kitchen be like ingredient than like fanciful appetizer.
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.