Praepositus Weiss IGT - 2008 - Klosterkellerei Neustift
yr. 2003 Vinum Wine Magazine:
16 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Abbazia di Novacella-Kloster Neustift Praepositus Weiss Sudtirol" from the vintage 2003 on 01.08.2005 with 16 of 20 points.
The Stiftskellerei Neustift is a renowned winery in South Tyrol that can look back on a long history. The winery is located in the heart of the Valle Isarco, near the town of Bressanone, and is part of the Abbey of Neustift, one of the oldest monasteries in the German-speaking region. The Stiftskellerei Neustift has been producing wine for more than 850 years and is today one of the best-known and most respected wineries in South Tyrol. The winery has a total of 60 hectares of vineyards at altitudes between 550 and 1,000 metres. The vineyards are surrounded by a unique landscape characterised by the majestic Dolomites. The Stiftskellerei Neustift specialises in the production of white wines, in particular the Sylvaner, Müller-Thurgau, Kerner, Gewürztraminer and Veltliner varieties. The wines are characterised by their finesse, elegance and freshness and are of the highest quality. The winery focuses on sustainable vineyard management and gentle processing of the grapes in the wine cellar. The Stiftskellerei Neustift is internationally renowned and has won numerous awards and prizes. The wines are exported all over the world and are highly appreciated by wine lovers and gourmets. The Stiftskellerei Neustift is not only a winery, but also a place of encounter and exchange. The winery regularly organises guided tours and wine tastings and invites visitors to discover the beauty of the landscape and the quality of the wines.
This white wine is grown on gray porphyry and sandy limestone rock flour. With its pale-green colour, it reveals its complex potential in the glass with mineral flint nuances and crystal clear fruit.The taste is dry and the wine shows deepness, precision and a persistent finish.
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The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
