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: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
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.
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A delicate, elegant companion to the fruity, spicy Pinot Noir, it has a subtle aroma of red berries and forest fruits.
Pinot Noir DOC:
Pinot Noir, also known as Blauburgunder, is a particularly promising and highly regarded red wine grape. It requires special conditions to thrive and presents a particular challenge both in the vineyard and in the cellar. With its delicate aroma and distinctive character, Pinot Noir is a wine of great renown. It flourishes in both the cooler and sunnier vineyards of Eppan, producing a wine that is both full-bodied and elegant.
VARIETY DESCRIPTION
Pinot Noir
GROWING REGION
Location: Vineyards in Eppan and Kaltern (400-550m)
Exposure: South-southeast to southwest
Soils: Moraine debris and limestone gravel soils
Training system: Guyot
HARVEST
Mid to late September; harvesting and grape selection by hand.
AGEING
Fermentation in steel tanks. Followed by malolactic fermentation and ageing in large wooden barrels.
SERVING SUGGESTIONS
Ideal with lamb and goat kid, veal liver, pot roast and mature cheese.
Reference: SCHEI -
Color: rich ruby redAroma: fruity and floral, with notes of red cherries, raspberries, plums, and violets, and a slight hint of spicy licoriceTaste: full-bodied, fruity, velvety, medium-bodied with a slight tannin structure
A delicate, elegant companion to the fruity, spicy Pinot Noir, it has a subtle aroma of red berries and forest fruits.
