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: 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: 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: 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: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: FPA - ALH05
Brand: Lerchnhof
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Black-red color, aroma: cassis, mint, leather, subtle notes of cocoa, blackberry, and tobacco leaf, character: velvety, full-bodied, complex
Cabernet-Merlot Riserva DOC
Cabernet and Merlot are recognized worldwide as high-quality grape varieties. Only grapes from particularly sun-drenched vineyards are used to produce Cabernet-Merlot Sanct Valentin. The yield is extremely low, and the grape varieties are vinified separately. First produced in 2013, Cabernet-Merlot Sanct Valentin is a first-class, extremely complex red wine with delicate tannins. It is the only cuvée that is part of the prestigious Sanct Valentin line.
VARIETY DESCRIPTION
Cabernet Sauvignon (50%), Cabernet Franc (10%), Merlot (40%)
GROWING AREA
Location: warmest locations in Eppan, Kaltern, and Kurtatsch (250-400 m)
Exposure: south-southeast
Soils: moraine debris and limestone gravel soils
Training system: Guyot
HARVEST
Merlot at the beginning of October and Cabernet in mid-October; harvesting and grape selection by hand.
AGEING
20 days of maceration, followed by 12 months of ageing in barrique tonneaux. Blending and 10 months of maturation in steel tanks.
SERVING SUGGESTIONS
Hearty meat dishes, game dishes, mature cheeses
Black-red color, aroma: cassis, mint, leather, subtle notes of cocoa, blackberry, and tobacco leaf, character: velvety, full-bodied, complex
