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Südtirol Eisacktaler...
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Südtirol Eisacktaler...

Description light green colour, a dry and elegant wine. Characteristic is its fresh aroma with scents of tropical fruits, such as pineapple and banana.<br />Grape variety Sylvaner<br />Origin Neustift | Brixen valley basin<br />Sea level 620-700 m<br />Soil gravelly moraine soils with mica schist, paragneiss and quartzite<br />Method of cultivation Guyot<br />Age of the vines 8-15 years<br />Yield 70 hl/ha<br />Harvest by hand | End of September<br />Fermentation | ageing slow fermentation at controlled<br />temperature in stainless steel vats;<br />Storage and maturation up to 6 months on the fine lees in steel tanks and in large wooden barrels<br />Shelf life up to 7 years (with proper storage)<br />Serving temperature 10-12° C<br />Recommended food Aperitif, light starters, Brettljause, asparagus, fish dishes, white meat<br />
Price €22.30
St. Magdalener 2024...
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St. Magdalener 2024...

South Tyrolean ST. MAGDALENER CLASSIC<br />The classic, full-bodied and elegant, from old vines - with great storage potential'.<br /><br />GRAPE VARIETIES: Großvernatsch, Tschaggelevernatsch, Lagrein<br />SOIL TYPE: Glacial gravel and porphyry weathered soil<br />TYPE OF GROWTH: pergola, with one bearing rod /stock<br />PLANT DENSITY: 6,000 - 8,500 canes /ha<br />THROUGH-LIFE OF THE VINE STOCKS: 20 years<br />QUALITY IMPROVING MEASURES: thinning out of 50% of the grapes in July, grape splitting<br />HARVEST: early - mid October<br />VINIFICATION: destemming followed by fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of one week.<br />VINIFICATION: Malolactic fermentation and ageing in small and medium sized wooden barrels.<br />COLOUR: dark ruby red<br />AROMA: almond aroma, ripe fruit, violets, ripe fruit<br />TASTE: full-bodied, warm, noble, soft tannin<br />
Price €19.80
Amarone cl. DOC 2017...
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Amarone cl. DOC 2017...

Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15%<br />Cabernet, Nebbiolo, Croatina and Sangiovese.<br />Harvest date: from mid-September<br />Yield per hectare (grapes): about 80 q. of which 15% - 30% are selected<br />to produce Recioto, Amarone or Rosso del Bepi<br />Colour: fairly deep garnet red<br />To the nose: intense aroma, delicate scent of almonds<br />bitter almonds with a cherry aftertaste.<br />In the mouth: powerful, warm, harmonious, long lasting, spicy,<br />goudron.<br /><br />The grapes, carefully selected at the time of harvest, are taken to the fruit cellar and immediately left to rest in wooden boxes and on racks.<br />and on racks. It is important to arrange the resting grapes properly so that the drying process can take place in the best and completely natural way.<br />natural way. The first signs of noble rot appear at the end of November/beginning of December and develop more in January.<br />January. Towards the end of January, the grapes are crushed and, after about 20 days of maceration, alcoholic fermentation begins.<br />fermentation by indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which the grapes are drawn off and the future Amarone<br />is placed in small to medium-sized Slavonian oak barrels, where it matures for seven years. During this period<br />other alcoholic fermentations take place, resulting in a dry wine of extraordinary structure and complexity.<br />
Price €315.00
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