With the conversion of the farm to organic cultivation to preserve the naturalness, authenticity and independent character of this Baluburgunder lies in working with full respect for nature, trying to create an intact natural landscape. Producing a healthy, precious and sustainable product, these are the three watchwords for this wine.
Premium, Rosso
Blauburgunder Val Venosta Ris. Eustachius
With the conversion of the farm to organic cultivation to preserve the naturalness, authenticity and independent character of this Baluburgunder lies in working with full respect for nature, trying to create an intact natural landscape. Producing a healthy, precious and sustainable product, these are the three watchwords for this wine.
$179.00
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| Region | Alto Adige |
|---|---|
| Winery | Stalchburg |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 12.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 16 – 18 Degrees Celsius |
| Food Pairing | Aged Cheeses, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts, Organic Certification |
More About this Wine
| Region | Alto Adige |
|---|---|
| Winery | Stalchburg |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 12.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 16 – 18 Degrees Celsius |
| Food Pairing | Aged Cheeses, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts, Organic Certification |
When To Drink
Wine good to drink now, but that can have a beautiful evolution after resting for a while in your cellar. We recommend you to let the wine ‘breathe’ at least 15-30 minutes before serving
Tasting Notes
An elegant wine that expresses aromas of undergrowth (violet, blackberry, blueberry) complemented by light spicy notes (black pepper, curry).
Vinification and Refinement
Accurate grapes’ sorting during the harvest, soft pressing (max 0.8 bar), cold static must clarification for 18-24 hours, temperature-controlled fermentation (18 °C) in stainless steel tanks. Aging on fine lees for six months, until the bottling.
Vineyard
Alpine territory of Valvenostano, vineyard at the highest altitude (Grafenau, about 700 m).
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