Light and easy drinking, accentuated fruit and discreet toasted almond on the finish.
Description: Once the Vernatsch grapes become fully ripe in these sun-drenched sites the grape stalks become reddish in colour and local growers call them "Roatfiassler" ("red-legged") in the local dialect. Hence the name. Bright ruby in colour, intensely fruity on the nose reminiscent of summer berry fruits and cherry; mellow on the palate with supple tannins, mild but refreshing acidity and attractive bitterness on the finish.
Food Choices: An ideal partner for full-flavoured starters, meaty fish and pasta dishes, pork and poultry, cold cuts of meat - especially speck -, salami and mild cheeses.
Grape Variety: 100% Vernatsch (aka Schiava) old pergola trained vines.
Sites: Schreckbichl / Girlan; hillside vineyards at altitudes between 410-440 m; soils are mainly morainal with sand and eroded porphyry.
Yield: 78 hl/ha
Winemaking: The crushed grapes are fermented with the skins in stainless steel tanks with subsequent malolactic fermentation. The new wine is matured in tank on the fine lees for four months.
Allergic-Info: This wine can contain sulfites
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.
Smoked raw sausage 70% of thin deer meat - the deer our woods - is handled not only wild lovers as a great pleasure. The exact choice of the ingredients, technical skill and the love of the employees in the production prove this speciality which is also taken as a snack over and over again with pleasure.
Vivid green herb and pepper nose with lots of intensity; concentrated, ripe, full and delicately aromatic on the palate with a subtle herby lift; long with a hint of spice on the finish.
The Salami Gustonetto Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
ALPESTRE is a plesant tasting aromatic liquor with invigorating and relaxing properties; a precious liquor, absolutely natural, to enjoy anytime of the day:
Trenker's Strudel are produced in 4 kinds: Poppy strudel, nut strudel, cream cheese strudel and forest fruit strudel. Hand made, with the finest ingredients.