Description: Sacker Rot is a cuvée made from various grape varieties grown at the winery and changes with each vintage. Grapes that are not used for Skythos or Athos due to their different compositions find their destination in Sacker Rot.
Grape variety: Cabernet S, Cabernet F. Merlot - Vino Rosso
Production area: 235 metres above sea level, location Raslhof, municipality of Tramin. On loamy, calcareous soils with gravelly subsoil.
Vinification: Spontaneous fermentation in 5 hl oak barrels, mash fermentation: 10 to 15 days. Subsequently matured and stored in used barrique barrels or cigarillos (150 litres). Bottled unfiltered.
Food pairing: The cuvée of this wine changes every year. However, it will always be an easy-drinking, sincere wine that pairs well with many tasty dishes, such as pasta, game, meat and cured meats.
Serving temperature: 14 - 16°C.
Ageing potential: more than 5 years.
Bottle to: 750 ml - 75 cl - 0.75 lt.
Allergens: Wine can contain sulphites.
Producer: Dolomytos Winery In the 1990s, Rainer Zierock was something of a rock star among oenologists. He was an agronomist, a university professor, and a winegrowing consultant in Germany, Italy, Switzerland, and France. But Zierock created what for him was the ideal, perfect estate winery in Alto Adige. In a manor from the fourteenth century, he founded the Dolomytos Estate Winery in Auna di Sotto on the Renon plateau. Along with Margret Hubmann, in the late 1990s he redid the entire estate, planting 150 different grape varieties and allowing himself to be guided with everything by Greek mythology. Thus the pentagon plays a prominent role for Zierock, his wines are produced according to the pentagram principle, and he also developed a tasting system on the basis of this geometric form.In addition, panta rhei is regarded as the leitmotif of the Dolomytos Estate winery in Auna di Sotto: everything is flowing, and specifically in the winery, as well, which is set up according to the principle of gravitation. “All work steps can be carried out using natural slopes without outside influences – all the way to bottling,” explains Norbert Marginter, who has continued to run the Dolomytos Estate Winery as the new proprietor following the ideas of the professor, who passed away in 2009.Three hectares of vineyards are tended as close to nature as possible, the grapes are harvested with a strict selection process, they are fermented with their own natural yeast, and they spend 10 to 14 days on the skins. After that, they mature for at least 24 months in cylinders made from French oak. “All of our wines are blends of Italian and Greek grape varieties,” Marginter explains. So it is not only with mythology that the Greeks made their mark at the Dolomytos Estate Winery.
Ansitz Dolomytos Sacker Via Eichele 18 IT - 39054 Renon (BZ)
Rebsorte: 100% Blauburgunder.Beschreibung: In der Nase erinnert er sehr stark an Erdbeeren, Himbeeren, Pflaumen und Kirschen. Im Mund entfaltet er seine ganze Kraft, er ist vollmundig und samtig, mit einer angenehmen Gerbsäure und einem feinen sortentypischen Aroma.Flasche zu: 750 ml - 75 cl - 0,75 lt.
Noten von Kaffee und schwarzen Beeren sowie einem Hauch von Himbeeren. Im Geschmack überzeugt er mit griffigen Gerbstoffen, frischer Säure, feingliedriger wie eleganter Fülle und Tiefe.Flasche zu: 750 ml - 75 cl - 0,75 lt.
A fantastic Grappa with floral scents of roses typical of the grape Gewuerztraminer and hints of vanilla. A Grappa for really special momentsBottle to: 500 ml - 50 cl - 0,5 lt.
