This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.
Alcohol content: 35 Vol. %
The Stiftskellerei Neustift is a renowned winery in South Tyrol that can look back on a long history. The winery is located in the heart of the Valle Isarco, near the town of Bressanone, and is part of the Abbey of Neustift, one of the oldest monasteries in the German-speaking region. The Stiftskellerei Neustift has been producing wine for more than 850 years and is today one of the best-known and most respected wineries in South Tyrol. The winery has a total of 60 hectares of vineyards at altitudes between 550 and 1,000 metres. The vineyards are surrounded by a unique landscape characterised by the majestic Dolomites. The Stiftskellerei Neustift specialises in the production of white wines, in particular the Sylvaner, Müller-Thurgau, Kerner, Gewürztraminer and Veltliner varieties. The wines are characterised by their finesse, elegance and freshness and are of the highest quality. The winery focuses on sustainable vineyard management and gentle processing of the grapes in the wine cellar. The Stiftskellerei Neustift is internationally renowned and has won numerous awards and prizes. The wines are exported all over the world and are highly appreciated by wine lovers and gourmets. The Stiftskellerei Neustift is not only a winery, but also a place of encounter and exchange. The winery regularly organises guided tours and wine tastings and invites visitors to discover the beauty of the landscape and the quality of the wines.
the nicest fruits, guaranteed regional origin & hand-picked processing, the fruits matured in the summer sun. 70 gr. Fruit portion of 100 gr. End product
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Fresh and nutty taste, Slightly sweet scent, Alcohol content: ca. 35%, Cones of arolla pine collected by hand are traditionally steeped in organic grappa, According to tried and tested South Tyrolean tradition, Ideally after a meal
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
