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
Alcoholic content: 13.50 %
Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days
Cut cheese bovine milk, Appearance: little, flat cylinders, Aroma: buttery - milky, Flavour: harmonius - roundly, Consistency: rubbery - melting, Maturation: 1 month.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
100% natural-pure larch essential oil is ideal for a relaxing bath, which releases muscle tensions and tiredness. The aromatic distillate of the needle have been used for decades for household means, for inhaling against cold, as a bath product and as rub.
The 100% pure natural oil is ideal for a relaxing bath, has a supporting effect on fatigue and muscle tension. The aromatic distillate of needles has been used for decades as a household remedy for inhaling colds, as a bath additive and as an embrocation.