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" 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" 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" the vintage 1998 with 15 of 20 points.
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This wine, which is growing only in Alto Adige, is recognisable by its intense deep violet colour. Its aroma of forest fruits an violets, and its full, velvety body make it perfect for festive occasions. When aged, it still makes an exquisite accompaniment for meat dishes or partner for a meditative mood.
On the southern slopes surrounding Bolzano, the Schiava and Lagrein grapes ripen, which this round red wine is made. The velvety taste and the typical aroma with hints of almonds and violets give character to this appreciated wine.
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.
