The same traditional process of steps and ladders used to make the wines and brandies is employed for the deep, concentrated Romate sherry vinegar.
Its aromas is pungent and harmonious at the same time. On the mouth, a touch of acidity contrasts with the vinegar’s surprising roundness. The gastronomic possibilities are immense: a few drops of this elixir are capable of transforming any food into a festival for the senses.
A bright, transparent, amber vinegar. Made from Palomino grapes and aged for at least a year. Its aroma has a characteristic winey background. Romate Solera’s smooth, pleasant, acetic flavours and hints of oloroso sherry make it especially recommendable for salad dressings, marinating and for any dish in general that requires vinegar.
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady
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Abbagnac Grappa is a marc brandy distilled from a mixture of selected grape skins from the Neustift monastery winery and matured for at least 6 months in oak casks. Cask ageing imparts a light tobacco colour to the brandy which is characterised by a fruity-complex bouquet and an especially multifaceted spectrum of flavours.
Pinot Nero is a deep ruby red. In its early stages of maturation, it displays an intense bouquet with raspberry and marasca cherry aromas that develop hints of ripe red berries when fully mature. On the palate Pinot Nero is characterized by soft tannins exalting its typical smoothness, long finish and unparalled roundness.
