GRAPE VARIETY: Sauvignon Blanc
VINEYARD LOCATION: The hills of Kurtatsch
CHARACTERISTICS: Yellow with green reflections
COLOR: Greenish-yellow to straw yellow
RECOMMENDED PAIRINGS: With vegetable pastries and all asparagus dishes; also drunk as an aperitif.
SERVING TEMPERATURE: 10-11° C. (50-52° F.)
ABOUT THE WINE: Sauvignon Blanc was introduced to Alto Adige toward the end of the nineteenth century, and it was long regarded as a clumsy, almost "unmanageable" white wine which, with the wrong choice of location, woul d disappoint the winemaker's expectations. But especially in the lower, warmer areas, it takes on a broad, portly body. The Sauvignon Blanc vines prefer well-ventilated slopes such as the area around Kurtatsch at an elevation 400 to 600 meters (1,300 to 2,000 feet). The constant breeze over the nearby Adige River exerts a climate-regulating influence. The deep soils that are at times greatly pervaded with gravel produce a filigree sort of Sauvignon Blanc that has a balanced, juicy effect upon the palate. The lively acidity that never wanes gives the body a sharp contour.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.50 %
The spectrum of aromas ranges gooseberry to sage, elderflower and blackcurrant typical of the woods at Penon.
Typical aperitif wine, with a characteristic Muscat perfume, Suitable as an aperitif, otherwise with exotic dish es and Asian cuisine
The approach to the palate is solid and lush, with a rush of fleshy dark wild berries, while nuanced tannins give the round body a stable balance and a good constitution for a lengthy aging in the bottle.
Arolla pine oil organic.10ml It has expectorant, disinfectant and germicidal effects. Pour 3-4 drops into the fragrance lamp or humidifier of the radiator in order to improve your indoor-air quality and to cleanse your lungs.
Herbs dream tea South Tyrol organic 16,5 gr. It's a beautifull tea to drink every day.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.