Apricot Nectar
Tasting Notes:
Our highly aromatic Apricot Nectar contains the juice and the pulp of our fully mature apricots. The nectar does not contain any preserving agent. It tastes good either pure or mixed with water. For a perfect aperitif serve it mixed with our Frizzante.
Frizzante Rosé
Tasting Notes:
Light pink colour, lovely aromas of Strawberry and Rasberry. Lively Acidity. Nice extract with an elegant finish.
Suggested Food Pairings:
Ideal as an aperitif. Pairs well with Antipasti, Parma- or cured ham and light Mediterranean dishes.
Ideal serving temperature: 6-8° C
Frizzante Rivaner
Tasting Notes:
Uncomplicated Companion for any occasion
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Suggested Food Pairings:
Ideal as an aperitif. Pairs well with light starters, Antipasti, Sushi & marinated Fish, Seafood, desserts or any festive celebration.
Ideal serving temperature: 6-8° C
Trockenbeerenauslese HESPERIA (dried berry selection, TBA)
Tasting Notes:
Brilliant pink-orange hue. Intense ripe fruit flavours. Pungent plum, orange zest and lychee, shown in great purity. A sweet entry leads to a firm, full-bodied palate with balanced sweetness. Lengthy, ripe, flavorful finish. Not only the concentration of aromas, but also the amazing balance of sugar and racy acidity meshes in an ethereal package, making this wine elegant and seductive.
Harvested on 16.02.2022 when the temperature was -6° C and which was at the same time the night of a full moon. Exceptional, fully ripened and beautifully Botrytis dried grapes were hand picked. The pressing was done extremely slow and careful with a 300 years old wood press. With each bushel producing only one-tenth of the juice of autumn harvested grapes. It takes every single grape from an entire vine to yield just enough juice to make 1 bottle of TBA. In addition there is the risk of grapes being stolen by hungry birds, or damaged by hail or harsh winter storms, and you can understand why the harvest is so precious and valuable.
Suggested Food Pairings:
Créme brulee, gratin dishes, custards, sabayons, tartes, flans, cheese cake, chocolate desserts, ginger bread Goose liver pate, Blue cheese, Roquefort, Stilton. Savoury dishes with a touch of sweetness such as glazed ham.
Serving temperature: 5-7° C