It's gotten by the harmonious union of the famous one "Grappino Bertagnolli" with the roots of the genziana Lutea.
Alcohol Content: 40 degrees
Organoleptic features: Color hell yellow given by the infusion of the root of Genziana. Perfume intense, yielded, characteristic, with various signs given by the various essences of the Genziana. Flavor soft, velvety, intense, characteristic, pleasant.
Serving Temperature: Between 16° - 18°C.
It's gotten by the harmonious union of the famous one "Grappino Bertagnolli" with the plant of the asperula harvest on our mountains to a superior altitude to the 1500 ms.
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Servelade-Würstel are already a classic under the fine-grained boiled sausages. Our Servelade is produced of high-quality veal and pork and is filled in physical pig's bowel. It tastes best of all warmly, grilled or in fine discs cut as a sausage salad with onions.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
