Matured in the sun-soaked hills of South Tyrol

On the sun-drenched vineyards of Merano and its environs a huge variety of local and “international” grape varieties are cultivated, fitting perfectly to the region’s mild Alpine-Mediterranean climate. The particular quality of the sandy clay soil and the perfect ventilation provided by the light winds from the mountains allow each of these to develop their own unique character. 

The Wines

The best way to discover this terrain is to taste a glass of one of the original grape varieties: try the traditional fruity and elegant red wines “Vernatsch”, made from the Schiava grape, and “St. Magdalena”. One should also not miss the “Lagrein”, a medieval varietal of a dark reddish-purple colour, wonderful chocolaty nuances and fruity flavours.
It is also no secret that the South Tyrolean white wines are more highly regarded internationally than the red wines. The varietals that originally derive from this region, such as Gewurztraminer and Moscato Rosa, are renowned worldwide. Not to be overlooked are the Spicy Gewurztraminer and the sweet Muscat wines. Different South Tyrolean wines have been awarded major prizes in recent years, among others the Sylvaner, Sauvignon, Gewurztraminer and Riesling, just to mention some of the most prominent names.
 

Top positions and prosperity

South Tyrol/Alto-Adige enjoys a great reputation as one of the best wine producing regions in Italy. Although making up only 0.7 % of the nationwide production, the region produces over 8 % of the award-winning wines. No other Italian region has such a high quality output. The true South Tyrolean quality is easily identified by the South Tyrolean wine appellation, the “Südtirol DOC” mark visible on the label.

Tip:
The wine should accompany the taste of the food and not be stronger. When opened the wine should breathe and become stronger in taste and smell.

Recipe:

Terlaner wine soup
1/2l strong beef broth
150ml Terlaner or dry Veltliner wine
150ml cream
3-4 egg yolks
salt, white pepper,
cinnamon
stale white bread, diced and roasted in butter

Heat the beef broth and wine in a casserole. Add cream, yolks and spices and stir at very low temperature (as soon as the soup is boiling, the egg is clotting) until the soup is thickening. In the meantime roast bread dices in hot butter. Fill the wine soup into heated soup bowls and decorate with crispy bread pieces. Season with cinnamon.