Nome Vino: "Bernardi" Merlot-Cabernet Vitigni Dolomiti; Uvaggio: Merlot, Cabernet. Vitigni Rungg vicino Termeno 200-300 metri sopra il livello del mare. Enologo: Willi Stürz (miglior Enologo dell'anno 2003). Vendemmia: Fine Settembre inizio di Ottobre. In bottiglia per 5-8 anni
Temperatura di servizio: 12 - 15 C°
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
Made like Viennese Würstel, in a little bit bigger format, is asked a Servelade very much as insert for salads. Furthermore Servelade is often grilled or used as a soup insert. The mild and typical good taste of the beechwood smoke is estimated experts very much.
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.
In the production process like a salami, the form like a "Wurze" the taste incomparably. The minisalamis are suited very well as an occasionally small snack or as provisions for a mountain hike with friends. This product is particularly appreciated connoiseurs.
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.