VINO: 60% Zweigelt 20% Merlot 20% Lagrein
VIGNETO: Merano Labers, Maia basssa 350-550m
ETA' DELLE VITI: 5-10 anni
COLTURA: Guyot (Controspalliera)
RESA: 60 hl/ha
VENDEMMIA: Fine settembre a inizio ottobre
VINIFICAZIONE: Macerazione a freddo con travaso del mosto pigiato e fermentazione alcolica in tino di inox con parziale fermentazione malolattica. Segue la maturazione sui lieviti per più mesi.
VALUTAZIONE DELL' ENOLOGO: Seducente colore rosa antico con riflessi rubini, profumo intensamente fresco ed aromatico di ciliegie e ribes. Gusto morbido, rotondo fresco e fruttato.
yr. 2015 Vinum Wine Magazine:
16 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Kellerei Meran Burggrafler Festival Rosalie Rosato Sudtirol - Alto Adige" from the vintage 2015 on 01.05.2016 with 16 of 20 points.
A saturated ruby red, a delicate aroma of berries, light hints of mint and dark chocolate. Elegant tannins underscore the wine's complexity; a smooth finish with a touch of warmth accompanies its fiery finale.
This expressive and fruity Pinot Noir achieves its special finesse due to the large wooden barrels in which it is aged. Its silky but powerful body makes "Patricia" a wine that should be served with hearty meat dishes.
Colour: strong garnet red. Aroma: invitingly open and multi-layered with violets, chocolate, ripe damsons, cloves. Taste: elegant with velvety structure, soft tannins, light bitter almond tones, youthful freshness, rustic elegance, unpretentious yet cosmopolitan: the perfect symbiosis of the traditional and the modern
The intense, aromatic bouquet, together with soft, full character needs flavoursome dishes. We recommend serving this wine with shellfish, flavoured cheeses and desserts, such as strudel. Also a good match with spicy dishes and sweet and sour creations with an Asian touch.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.