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Veltliner'17 Praepositus...
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Veltliner'17 Praepositus...

PRAEPOSITUS VELTLINER GREEN<br />Alto Adige Eisacktaler DOC<br /><br />Medium golden yellow colour. Ripe apples, quince, honey and cumin. Powerful and tasty on the palate with juicy fruit and intense spices reminiscent of anise and pepper.<br /><br />Food recommendation:<br />Smoked pikeperch on Rohnen (beetroot) carpaccio.<br />Pickled salmon with chive sauce and potato rosti<br />Roast lamb stuffed with garlic<br /><br />Appellation: Alto Adige DOC<br />Grape varieties: Grüner Veltliner<br />Alcohol content: 13.5%.<br />Format: 0.75l<br />Serving temperature: 10/12 °C<br />Typology: White<br /><br />Golden yellow colour of medium intensity. Ripe apple, quince, honey and cumin on the nose. Strong and generous on the palate with a consistent fruit and intense aromas<br />that recall anise and pepper.<br />Contains sulphites.<br />
Price €23.40
Sylvaner'18 Praepositus...
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Sylvaner'18 Praepositus...

PRAEPOSITUS SYLVANER<br />Alto Adige Eisacktaler DOC<br /><br />Brilliant golden yellow with clear green highlights. Ripe pears, apricots, elderflower and coriander. Juicy with stimulating minerality and spice. Long lasting, with an elegant<br />finish.<br /><br />Food Pairing:<br />Lamb carpaccio with artichoke salad.<br />Ricotta ravioli with basil sauce<br />Guinea fowl with orange butter<br /><br />Denomination: Alto Adige DOC<br />Grape varieties: Sylvaner<br />Alcohol content: 14%.<br />Format: 0.75l<br />Serving temperature: 10/12 °C<br />Typology: White<br /><br />Clear, bright golden yellow with greenish highlights. Ripe pear, apricot, elderflower and coriander. Consistent with stimulating aromaticity and minerality. Long, elegant finish.<br />Contains sulphites.<br />
Price €23.40
Catttle ham K.BERNARDI...
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Catttle ham K.BERNARDI...

'We give to the nature the time which it needs to the tyre!'<br /><br />With the Bresaola we mean an air-dried cattle ham from Italy, from the taste a little milder and more softly than the Swiss 'Bündnerfleisch'.<br /><br />The Bresaola is better known to us as stored, raw cattle ham. To reach a well-balanced product, we use the so-called 'Weißscherzel' (girello) from the cattle leg. After a<br />brine time of 4 weeks, the bresaola is stored in our natural stone cellars at controlled temperature and air humidity. Besides, we place big value of the natural development of<br />the Potrity (=natural noble mould). The Potrity is the blossom for us and at the same time the sign for the maturity of the product. Of course this mould is removed after<br />concluded ripe process. This happens with brushes in the dry state.<br /><br />Cutting in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil the Breasaola is an Antipasto which searches his equals.<br /><br />Also good on a 'Brettljause' (Tyrolean plate with typical specialities like speck, smoked sausages, ecc.) the Bresaola should not be missing.<br /><br />Good appetite!<br /> <br /><br /> Ingredients: beef, salt, dextrose, natural flavours. Preservative: E250, E252. Gluten free<br /><br />Nutritional statement-Average values per 100g:<br />Energy 175kcal/705Kj;<br />Fats: 3,1g, of which saturated fatty acids: 1.6g;<br />Carbohydrates: &lt;0,5g; of which sugars: 0g;<br />Protein: 34,2g;<br />Salt: 3,6g.<br />Origin of meat: Italy.<br />
Price €17.00
South Tyrolean venison raw...
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South Tyrolean venison raw...

'We give to the nature the time which it needs to the tyre!'<br /><br />With our venison raw ham we are very severe in the choice of the raw materials and the time in which the animals are shot. Also here we use the noble parts of the leg<br />which are pressed during the brine phase, because the deer meat with the fine fraying would not allow the complete salt or spice admission otherwise. The next short and<br />very gentle smoking-process serves above all to state a balance between the natural wild aroma and our salt-herbal mixture with juniper berries and bay leaf in a unique<br />mark of perfume.<br /><br />The preservation of the natural condition of the essence oils of the berries and herbs is to us a priority concern. We reach the desired cut firmness by the final storage in the<br />natural stone cellar with controlled temperature, air humidity and aerial circulation.<br /><br />Cut the vension raw ham in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil and this ham will be an Antipasto which searches its equals.<br /><br />The Venison raw ham should not be missing on a good tyrolean 'Brettljause'.<br />
Price €13.90
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