Characteristic: The sandy porphyry weathered soils of Karneid, together with the lime gravel soils of Kaltern at over 600 metres above sea level, offer the best conditions for optimum ripening of the Kerner grapes with a fresh acidity. The wine has a straw-yellow appearance with green reflexes and a fruity-aromatic nose, reminiscent of ripe peach, mango and coconut milk. It is full-bodied on the palate and shows copious ripe fruit.
Recommendation: This wine pairs well with light appetizers, grilled fish and also as an aperitif.
Serving temperature: 10-12° C
BERNARDI bacon - the time to the maturity is esteemed to us
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.
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.
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.