VARIETY: 100 % SCHIAVA
PRODUCTION: Traditional pergola planted on soils on the southeast facing hillside of Breitbach, a fraction of Kurtatsch.
VINEYARDS: This single vineyard is planted with a combination of different Schiava clones; primarily Grauvernatsch, Edelvernatsch but also Klein-Mittervernatsch on Pergola with 2022 vines/ha
SOIL PROPERTIES: Chalk gravel moraine soil
VINIFICATION: The grapes are destemmed and fermented at a constant temperature of 26-28° C for about 10 days in stainless steel tanks. During fermentation in stainless steel tanks the must is kept in contact with the skins through circulation pumping. Alcoholic fermentation is follows by malolactic fermentation in stainless steel.
TASTING NOTES: This wine once again proves the great potential of the Schiava variety. Bright ruby-red colour, it shows fine friut aromas as well as vinous flavours. With its light and smooth tannin and a pleasant freshness, this well-balanced wine is uncomplicated and easy-drinking and the perfect combination to traditional Speck (a kind of smoked bacon).
SERVING TEMP.: 14°-16° °C
SHELF LIFE: 2-3 years
yr. 2016 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Castelfeder 'Alte Reben' Vernatsch - Schiava Sudtirol - Alto Adige" from the vintage 2016 on 01.05.2018 with 15 of 20 points.
yr. 2014 Wine & Spirits Magazine:
86 of 100 Points.
"Wine & Spirits Magazine" has rated the wine "Castelfeder 'Alte Reben' Vernatsch - Schiava Sudtirol - Alto Adige" from the vintage 2014 on 01.08.2015 with 86 of 100 points.
yr. 2013 Wine Enthusiast:
87 of 100 Points.
"Wine Enthusiast" has rated the wine "Castelfeder 'Alte Reben' Vernatsch - Schiava Sudtirol - Alto Adige" from the vintage 2013 on 01.01.2015 with 87 of 100 points.
yr. 2009 Vinum Wine Magazine:
"Vinum Wine Magazine" has rated the wine "Castelfeder 'Alte Reben' Vernatsch - Schiava Sudtirol - Alto Adige" from the vintage 2009 on 01.10.2010 with 15 of 20 points.
The Castelfeder Winery is a renowned producer of quality wines the Italian region of South Tyrol. The winery was founded in 1969 by Alfons Giovanett, who at that time already had many years of experience in wine production. Today, the family business is managed by Günther Giovanett, the son of the founder. The winery is located near Neumarkt in South Tyrol and covers a total of 50 hectares of vineyards. The vineyards are situated at altitudes between 200 and 700 metres above sea level and are planted on different soil types, which gives the wines a unique diversity. The grape varieties grown on the estate are mainly autochthonous varieties such as Lagrein, Vernatsch, Gewürztraminer and Pinot Noir. Castelfeder attaches great importance to the gentle and sustainable cultivation of the vineyards in order to ensure the high quality of the grapes. In the cellar, too, attention is paid to gentle processing methods in order to preserve the natural aromas and flavours of the grapes in the best possible way. The wines of Castelfeder are characterised by their elegance, finesse and complexity and are internationally appreciated for their high quality. Castelfeder is particularly well known for its Lagrein wines, which are made the autochthonous grape variety Lagrein. These wines are characteristic for their powerful structure and their spicy aromas of berry fruits and chocolate. But also the other wines of the winery, such as the fresh Vernatsch or the full-bodied Pinot Noir, convince with their fine balance and distinct personality. All in all, Castelfeder is a winery with a long tradition and a deep understanding of wine production in South Tyrol. The wines of the winery are of high quality and reflect the unique landscape and culture of the region.
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
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Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality. We are probably the only manufacturer who completely produce without preservative or colorings.
In 1879 Darbo started to produce syrups fruit. Then as now, only the best fruits are prepared in a natural and gentle way. In this way, the valuable ingredients of the fruit are largely preserved.
