The best South Tyrolean pomace taken Kalterer See, St. Magdalener, Pinot Noir and Gewürztraminer grapes is used to make this traditional grappa and give it its distinctive velvety flavour.
Aroma: Floral
Flavour: Robust, dry
Organoleptic deion: grape marc
Recommended with: Speck and robust cheeses, rye bread, smoked herring.
Occasion: After Dinner, Classic,
Traditional Awards: 1987 - 6° Concorso Nazionale Grappa - Alambicco d'Oro;
Alcohol content: 38 % vol
Ageing: 1 year in stainless steel vessels
Service temperature: 16 °C
Alcoholic content: 38.00 %
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
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Grappa made with South Tyrolean Pinot Noir, Vernatsch and St. Magdalena marks, which are delicately distilled immediately after the pressing of the grapes. Its characteristic is its marks fragrance and its light aroma.
The South Tyrol produces high quality fruit. Small Marille apricots are specialities that are famous all over the world. That is why they are packed specially and are bottled traditionally in stout "apothecaries' bottles".
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
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.
