Production area: Unterhausen, below Hocheppan Castle.
Position: south-eastern slope at the foot of the Mendel mountain range.
Soil properties: morainic soil with a high stone content and deposits of red clay.
Vine training system: Pergola, vines older than 80 years
Fermentation and finish: spontaneous fermentation in stainless steel tanks and following eight months maturing in a large wooden barrel of 55 hectolitres.
Deion of wine: based on its fullness and body, it is an extraordinary Vernatsch.
Allergic-Info: This wine can contain sulfites
yr. 2013 Wine Enthusiast:
89 of 100 Points.
"Wine Enthusiast" has rated the wine "Kellerei St. Pauls 'Passion' Vernatsch Alto Adige, Trentino-Alto Adige, Italy" the vintage 2013 on 06.01.2015 with 89 of 100 points.
yr. 2012 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Kellerei St. Pauls 'Passion' Vernatsch Alto Adige, Trentino-Alto Adige, Italy" the vintage 2012 on 01.08.2014 with 15 of 20 points.
The fine stone mushroom liver pâté of the butcher's shop Villgrater, home-made liver pâté improved with stone mushrooms, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
Incredibly and in the taste perfectly, so describe some customers our deer salami which stands firm every comparison. Particularly liked with hors-d'oeuvre plates, cold plates etc. in combination with other lusciousness our house.
Vernatsch is a traditional South Tyrolean grape, greatly contributing to the local wine culture through its uncomplicated drinkability. New quality parameters and modern production methods have ensured that its popularity has continued to increase in recent years. In the village Missian this grape finds the best conditions to create this succulent fruity and elegant red wine.
Chardonnay enjoys universal appeal, greenish-yellow in colour with a delicately fruity aroma, dry, fresh and racy on the palate reminiscent of pineapple, banana, apple, pear, citrus fruits, caramel, villa and butter.
After a short mash rest time, a light ruby-red must is produced the dark Lagrein grapes, which is then fermented like a white wine to deliver its fruitiness and freshness.