Dark garnet in colour with delicate aromas of blackcurrant and eucalyptus. Rich full-bodied and sinewy with smooth, velvety tannins; excellent length.
Serve: cool, 17° C
Delicious with: game dishes and South Tyrolean hard cheeses.
Allergic-Info: This wine can contain sulfites
yr. 2013 Vinous Antonio Galloni:
88 of 100 Points.
"Vinous Antonio Galloni" has rated the wine "Georg Mumelter - Griesbauerhof Cabernet Sauvignon Riserva Sudtirol, Trentino-Alto Adige, Italy" the vintage 2013 on 01.05.2020 with 88 of 100 points.
Alcoholic content: 10.50 %
"Vinous Antonio Galloni" has rated the wine "Georg Mumelter - Griesbauerhof Cabernet Sauvignon Riserva Sudtirol, Trentino-Alto Adige, Italy" the vintage 2013 on 01.05.2016 with 88 of 100 points.
yr. 2018 Falstaff:
92 of 100 Points.
"Falstaff" has rated the wine "Georg Mumelter - Griesbauerhof Cabernet Sauvignon Riserva Sudtirol" the vintage 2018 on 01.07.2021 with 92 of 100 points.
fruity, intensive wine with body, velvety full-ness and characteristic tannic structure.
This red wine cuvèe convinces by its versatility in aroma and palette. The aroma reminds one of forest fruits and dried plums and is lightly supported by wood. It is distinguished by its full and elegant palette and its balance. It is a complex red wine for discerning epicures.
A powerful, complex wine with fine tannins, somewhere between ruby-red and violet in colour. The nose has slight nuances of violets and forest berries. Full-bodied on the palate with a velvety finish.
Cabernet Sauvignon struggles to ripen in South Tyrol, though not in the sun drenched slopes of Colterenzio, where the unique, unmistakable character of our "Katèlt" unfolds to the full.
Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days
Cut cheese bovine raw milk and goat raw milk, Appearance: small cylinder form - sprinkled with garden savory, Aroma: strong - garden savory, Flavour: little salt - spicy, Consistency: rubbery, Maturation: approx. 2 months.