Deion: Pfefferer PINK: typically, fruity with delicate Muscat notes, pleasantly fresh and of a pale pink colour. A vibrant wine, with a captivating perfume and a delicate light pink color. The aromas of red fruit, strawberry, intertwined with peach notes and light aromatic flavors of Muscat, are well balanced with a pleasant noteworthy freshness. Grape varierty: 100% Production area: Grown in gravely, sandy soils. Vinification: Grapes are destemmed and left to soak with the skins for a few hours. Then gently pressed and vinified in stainless steel tanks. The wine refines on its fine lees in stainless-steel tanks for a few months before bottling. Matching: The perfect aperitif wine and delicious with spicy hors d'oeuvres and fish based dishes. Serving temperature: 10°C. Ageing potential: 2 - 3 years. Bottle to: 750 ml - 75 cl - 0,75 lt. Allergens: contains sulphites. Producer: Schreckbichl Colterenzio Winery We have adopted the same practice in the cellar as our winegrowers use every day in the vineyards: that of working in harmony with nature. When the cellar was renovated in 2009, we decided to upgrade our cellars not only on an architectural level, but also in terms of renewable energy sources. Our photovoltaic power station now covers 55% of the energy requirements of the cellar, where most of our machinery and computers are used. Through solar panels and heat recovery system, furthermore, we are in a position to meet 70% of our hot water requirements, needed to clean the bottling lines and tanks and heat the offices. Our energy concept allows us to operate sustainably and we are, to a great extent, energy self-sufficient.
Alcoholic content: 13.00 %
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
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The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
