Caratteristiche: Le uve di questo Pinot Nero, cresciute sui soleggiati pendii occidentali della Bassa Atesina, vengono lavorate in base alle moderne tecniche di fermentazione del mosto e stagionate secondo tradizione in grandi botti di legno. Il ricco bouquet di frutti di bosco e la vellutata e intensa pienezza della struttura lo rendono un vino unico. È consigliato in particolari occasioni di festa o come vino da meditazione.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.00 %
yr. 2006 Vinous Antonio Galloni:
88 of 100 Points.
"Vinous Antonio Galloni" has rated the wine "H. Lun Sandbichler Pinot Noir Riserva Sudtirol - Alto Adige Riserva, Trentino-Alto Adige, Italy" from the vintage 2006 on 01.10.2009 with 88 of 100 points.
yr. 2001 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "H. Lun Sandbichler Pinot Noir Riserva Sudtirol - Alto Adige Riserva, Trentino-Alto Adige, Italy" from the vintage 2001 with 15 of 20 points.
yr. 1998 Vinum Wine Magazine:
"Vinum Wine Magazine" has rated the wine "H. Lun Sandbichler Pinot Noir Riserva Sudtirol - Alto Adige Riserva, Trentino-Alto Adige, Italy" from the vintage 1998 with 15 of 20 points.
Distillate made carefully selected Williams-Christ pears picked directly the tree. Double distillation in bain-marie stills. Exclusive fragrance and taste of ripe Williams pears.
This Chardonnay has a vivid stramineous color with greenish glimmer. The bouquet reminds of exotic fruits like banana, pineapple and matura apple. In the mouth it is harmonic, fresh and very soft with a persistent finish
The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.
The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.