Name: South Tyrol Schiava Grigia DOC
Among the Vernatsch varieties, Grauvernatsch has particularly noticeable and delicate aromas. These light and agreeable character make it a pleasure to drink.
Location and characteristics of the soil: on easily heatable and clay soils above the village St. Pauls (400 - 500 m a.s.l.)
Vine training system: Pergola
Fermentation: slow fermentation at controlled temperature in stainless steel, then maturation in large wooden barrels
Recommended Pairings: in generall with all appetizers, especially with Speck, cold cuts, cheeses, traditional Alto Adige home cooking, veal
Serving temperature: 12° -14°C
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.50 %
yr. 2008 Vinum Wine Magazine:
14 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Kellerei St. Pauls Grauvernatsch Alto Adige - Sudtirol" the vintage 2008 on 01.10.2010 with 14 of 20 points.
- light straw yellow - vibrant freshness of elderberry and gooseberry, hints of exotic fruits - clear and juicy palate of fruit, then mineral and crisp, the lingering is a dream of a fruit orchard
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Lightly-baked, crunchy rye bread in small format. This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
Assertive, intense youthful aroma reminiscent of elderflower, acacia blossom and sage.
The classic bacon is made selected lean pork legs. Only cold smoke beech wood and fresh juniper is used to produce the traditional bacon. The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
