Reference: 0065 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: 0003 - KARA
Brand: Acetaia Leonardi
This oil is suitable for: raw, cooked or grilled vegetables, potatoes, dips, sauces and gravies, soups, pasta, rice, roasted or grilled meats, fish, cheeses, cold cuts, pizza, bruschetta. Olive oil can be used both raw and for cooking.
Reference: ALE - G425
Brand: Acetaia Leonardi
Ingredients: Vacuum cooked must from Trebbiano grapes. Description: It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour.Bottle to: 0,5 liters.
Reference: 0064 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelier Zucker 2plus1, add the juice of ½ lemon.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0063 - TEM
Brand: Südzucker
For jams made from well-gelling fruits (e.g. currants, quinces or gooseberries), a boiling time of 2 minutes is often sufficient with Gelling Sugar 1plus1. When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 1plus1, add the juice of 1-2 lemons.
Banner
This Cabernet stands out with its ruby red color and aromas of cassis, licorice, and currant. It is spicy and full-bodied.
Cabernet DOC
The Cabernet grape variety, which originates from Bordeaux, is one of the most important international red wine varieties alongside Merlot. This versatile grape develops its typical characteristics, such as a particularly dark color, an intense aroma of red berries, and a long-lasting finish, especially in warm soils and particularly sunny vineyards.
VARIETY DESCRIPTION
Cabernet Sauvignon / Cabernet Franc
GROWING AREA
Location: Vineyards in St. Magdalena, Kaltern, and Kurtatsch (250 to 350 m)
Exposure: South-southeast
Soils: Moraine debris and limestone gravel soils
Training system: Guyot
HARVEST
Mid-October; harvesting and grape selection by hand.
AGEING
Fermentation in steel tanks. Followed by malolactic fermentation and ageing in large wooden barrels.
SERVING SUGGESTION
A fine accompaniment to red meat, grilled meats, partridge and mature cheeses.
Reference: PERP - 79203
Color: dark, intense rubyAroma: fruity and floral with notes of blackcurrants, blackberries, cranberries, violets, red roses, dark chocolate, and a subtle spicy noteTaste: a powerful, intense, yet elegant wine with fine tannins and good freshness
Reference: PERP - 79205
Color: dark ruby red with violet reflectionsAroma: fruity notes of blackcurrants, blackberries, and cranberries; light pepper notes and pleasant roasted aromasTaste: a powerful, intense, elegant, and harmonious wine
This Cabernet stands out with its ruby red color and aromas of cassis, licorice, and currant. It is spicy and full-bodied.
