VIGNETI: Le uve provengono dalle zone di Egna, Ora e Montagna, dove i vigneti si estendono su terreni di conformazione calcarea e argillosa.
VINIFICAZIONE: Le uve sono state diraspate e fermentate a temperatura controllata (28 - 30°C) in contenitori d'acciaio dove è stata eseguita in parte la fermentazione malolattica.
NOTE SENSORIALI: Il Cabernet fa parte dei vini rossi corposi e dal colore rosso carico. Al naso sprigiona profumi di frutta rossa e leggermente speziati. Gusto pieno ed avvolgente di buona struttura, con note di ribes nero e peperone verde. Si consiglia l'abbinamento con carni rosse, cacciagione e formaggi piccanti.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 13.50 %
The Tramin Winery is a renowned wine producer in the heart of the South Tyrolean wine-growing region in northern Italy. Founded in 1898, the company has a long tradition of producing high-quality wines autochthonous and international grape varieties. The winery is located in the eponymous village of Tramin, near Bolzano, and covers an area of around 190 hectares, mainly cultivating vines of the Gewürztraminer, Lagrein, Pinot Grigio and Sauvignon varieties. The winery relies on sustainable cultivation methods and works closely with local winegrowers to ensure the best grape quality. Winemaking at Tramin is carried out with the most modern technologies, but always with respect for traditional methods. The focus is on preserving the natural aromas and terroir characteristics of the grapes. Tramin's wines are characterised by a balance of freshness, fruitiness and structure and have an unmistakable minerality due to their terroir. Over the years, the Tramin winery has received numerous awards and recognitions for its wines and is considered one of the leading producers in the region. Particularly noteworthy are the Gewürztraminer, considered one of the best in the world, and the Lagrein, an autochthonous red wine South Tyrol known for its deep dark colour and powerful aromas. All in all, the Tramin Winery is an excellent wine producer that stands out for its commitment to quality, sustainability and tradition, producing wines of the highest quality.
soft cheese goat's milk, Appearance: rind has white mould and herbs - porcelain white interior, Aroma: white mushrooms - scent of goat's milk and moutain herbs, Flavour: strong flavour - salty - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
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Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months
Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique
