Elegant and stylish, matured in traditional oak casks
Grape varieties: Merlot
Deion: Colour: Deep ruby Nose: Concentrated, fresh and spicy with elegant fruit aromas reminiscent of woodland berry fruits, minty with hints of dark chocolate combined with light oak Flavour: Full bodied and supple cut by vibrant acidity; endowed with firm tannins and spice Notes: A full-bodied, rich and eminently drinkable Merlot
Winemaking and maturation: In traditional, large oak casks
Analitical data: Alcohol: 10.50% vol, Total acidity: 5.3 g/l, Residual sugar: -
Serve Goes well with: Cool, 16°-18°C A broad range of meat dishes such as steaks or roasts, grilled or fried red meats and mature cheeses
Allergic-Info: This wine can contain sulfites yr. 2001 Vinum Wine Magazine: 15 of 20 Points. "Vinum Wine Magazine" has rated the wine "Elena Walch Merlot Alto Adige" the vintage 2001 on 01.04.2004 with 15 of 20 points. yr. 2006 CellarTracker: 83 of 100 Points. "CellarTracker" has rated the wine "Elena Walch Merlot Alto Adige" the vintage 2006 with 83 of 100 points.
yr. 2001 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Elena Walch Merlot Alto Adige" the vintage 2001 on 01.04.2004 with 15 of 20 points.
yr. 2006 CellarTracker:
83 of 100 Points.
"CellarTracker" has rated the wine "Elena Walch Merlot Alto Adige" the vintage 2006 with 83 of 100 points.
The high quality of the grapes and aging in wooden casks (a small amount of it is aged in barrique) make this a rich and fruity red wine to be enjoyed at leisure.
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Our Lagrein has a ruby to dark garnet color, aromas which evoke violets and blackberries, is velvety on the palate with light herbal nuances.
VIROPA Rooibos ORGANIC Rooibos is also known as redbush. It is a straight bush with numerous, thin side branches and needle-shaped leaves. The main growing regions are found in South Africa, where Rooibos is very renowned and widely known.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
The salami Bengalino is made of very thin meat, coarse-grained
