grape: Lambrusco a foglia frastagliata
The grapes for this special wine are harvested in the second half of October by hand. After a short maceration on the mash and the fermentation in steel tanks, the wine carries out his further maturation for 15 months in barriques made of french wood. This process is followed by a storage in bottles for approx. 5 months. Its ruby-red color fits the complex fruit aromas, particularly reminding about small forest fruits.
Allergic-Info: This wine can contain sulfites Gilbert & Gaillard: 89 of 100 Points. "Gilbert & Gaillard" has rated the wine "Roeno Enantio Valdadige Terradeiforti, Trentino-Alto Adige, Italy" the vintage 2009 on 25.07.2013 with 89 of 100 points. "Dark ruby. Open nose with floral aromas, fresh red fruits, graphite and a touch of spice. Fresh, clearly-defined palate with an elegant tannin structure. Clean, slightly short finish. Drink with food." Alcoholic content: 10.00 % yr. 2009 Gilbert & Gaillard: 89 of 100 Points. "Gilbert & Gaillard" has rated the wine "Roeno Enantio Valdadige Terradeiforti, Trentino-Alto Adige, Italy" the vintage 2009 on 25.07.2013 with 89 of 100 points. "Dark ruby. Open nose with floral aromas, fresh red fruits, graphite and a touch of spice. Fresh, clearly-defined palate with an elegant tannin structure. Clean, slightly short finish. Drink with food."
Gilbert & Gaillard:
89 of 100 Points.
"Gilbert & Gaillard" has rated the wine "Roeno Enantio Valdadige Terradeiforti, Trentino-Alto Adige, Italy" the vintage 2009 on 25.07.2013 with 89 of 100 points.
yr. 2009 Gilbert & Gaillard:
This variation is perfect for a small snack in between meals. The piece of lean bacon (mountain ham) can be cut in half again, as with the traditional Speckbrettl, and cut into bite-sized pieces with a knife. This piece of lean bacon also fits very practically on any slicing machine; only the rind needs to be removed.
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Take a piece of South Tyrol home with you! In the gift sets you will find typical South Tyrolean products. Ideal to give away or enjoy yourself!
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
Krakauer approx. 290 gr. - Hackerhof Lanz Bernhard
Classic Balsamic Vinegar of Modena for daily use.
