Weingut Peter Sölva KG

Amistar iL Secondo II Grape varieties: Merlot, Cabernet Franc, Lagrein (the proportions change depending on the vintage). Description: Garnet red to ruby red in colour. The aroma is reminiscent of the grape variety most present in the current vintage from forest fruits to blackcurrants. The aim here is to age the second grape selection of Amistar in wooden barrels and present it after one year as THE SECOND - IL SECONDO. Vineyards: Kaltern, Tramin, Kurtatsch, Leifers. 224m - 300m above sea level. Soil: , clay, lime, sand, phorphyr. Grape harvest: End of September to beginning of October Production: 50 hl/ha Vinification: The grapes are crushed and then fermented in stainless steel with all the must between 20 and 30 degrees Celsius. The maceration is very important and is done manually especially during the first 4 days. Due to Amistar's second grape selection, the maceration time is shortened and the end of fermentation in stainless steel is preferred. Ageing is then done in wooden barrels on the fine lees until the end of April. Storage potential: 5 - 10 years Serving temperature: 15 - 18 °C We recommend this wine with: A powerful but elegant wine goes very well with white and dark meat, game, antipasti and cheese.

Vine variety: Cabernet Sauvignon, 3% Merlot, 1%Lagrein,1% Petit Verdot => this selection is a choice of the best batch or edition of a vintage of the Cabernet Sauvignon respectively. Description: This Edizione Rossa is a Cabernet Sauvignon which is unequalled for us because of its selection from the best barriques after about two year storage and then a further year of maturity in barriques. It is a creation which deliberately breaks the ranks. Its complexity in aroma and palette, and in particular its strength and versatility, make this Amistar Edizione Cabernet Sauvignon especially interesting for discerning moments. Position: Grapes from different locations between Caldaro, Cortaccia e Laives Land: The land goes from loam to deep porphyry. Harvest: Various harvest times between the end of September and the beginning to middle of October because of the different locations. The Amistar concept requires a minimum of 19.0° KLM. Yield: Approx. 50hl/ha. Development: Mechanical removal of the stems, traditional mash fermentation in stainless steel tanks at controlled temperature. Juice extraction of about 30 % in order to obtain an extreme ratio between juice and skins. That is, more skins and much less must in order to guarantee an ideal maceration or extraction respectively for the Amistar concept. When fermentation is completed the wine is extracted from the marc, all batches of Cabernet Sauvignon are then assembled in the available quantity parts of this vintage and then stored in barrique casks for biological acid degradation and for a 2 years developement. Shelf life: From 10 to 15 years and longer, depending on the storage situation. Serving temperature: 18 °C recommendation > decanting. Food recommendation: This red wine selection is suitable for discerning dishes such as Fiorentina, to pork, etc. We also recommend trying Amistar Edizione with special dark chocolate (e.g. von Gobino Piemont - Amarissimi 60 % cocoa with cocoa chips from Ghana, Ecuador Arriba) . A combination worth trying is with cigars > possibly COHIBA~Esplendidos-Churchill.

Vine variety: White burgundy Description: A full-bodied yellow with green reflexes and with a fresh aroma of apples, apricots and a hint of sage. Dense and elegant with much This Lagrein is an autochthonal vine variety from South Tyrol and is deliberately cultivated in the classical way in order to better get to know the characteristics of the Lagrein. It convinces by the intense fruitiness of cherries and red currants and its pleasant, lasting taste. Position: Appiano Monte. Hill above 500 m sea level. Land: That hill has an morenic history with lime and loam. Harvest: End of September, beginning of October. Yield: Approx. 60hl/ha. Development: Gentle pressing with short maceration time, „Stabulation“ (approx. 4 -6 days must standing at approx. 5°C) in stainless steel tanks. Traditional mash fermentation in oak barrels at controlled temperature and with an malolactic fermentation just in the wood barrels. After the fermentation we will keep the wine on the fine lees and also the 40% left is aging on the yeasts in stainless steel. Shelf life: 5 - 10 years Serving temperature: 16-18 °C Food recommendation: A wine which is very well suited to various occasions without dominating, because of its classical cultivation (only stored in stainless steel) . It is recommended as an accompaniment to red meat, to venison and hard cheese.

Vine variety: 100 % Sauvignon Description: Its intense but elegant aroma of elderberry and exotic fruits make it a first class white wine. Position: Appiano Monte in the hills on the west-side of the valley. It is a southerly exposed enclosure and lies 600 m above sea level. Land: Loamy, sandy and also stony land. Harvest: Middle of September. Yield: Approx. 60hl/ha. Development: Gentle pressing with short maceration time, „Stabulation“ (approx. 4 -6 days must standing at approx. 5°C) in stainless steel tanks. Fermentation in Stainless steel with cold temperature and than storage of the wine on fine yeast and a percentage between 70% and 90% of the wine in wood barrels ( up to 12 months )until bottling. Shelf life: 10 - 15 years Serving temperature: 10-12 °C. Food recommendation: Suitable for asparagus, onion soup, snails and various fish dishes.

Vine variety: Cabernet Sauvignon, Merlot, Lagrein Description: This red wine cuvèe convinces by its versatility in aroma and palat. The aroma reminds one of forest fruits and dried plums and is lightly supported by wood. It is distinguished by its full and elegant palat and its balance. It is a structured red wine for discerning epicures. Position: Our grapes from different locations: the villages Caldaro, Termeno, Cortaccia and Laives. 224m - 300m sea level. Land: The land goes from loam to deep porphyry. Harvest: Various harvest times between the end of September and the beginning to middle of October (= dried grape harvest) because of the different locations. The Amistar concept requires a minimum of 19.0° KLM. Yield: Approx. 50hl/ha. Development: Mechanical removal of the stems, traditional mash fermentation in stainless steel tanks at controlled temperature. Juice extraction of about 30 % in order to obtain an extreme ratio between juice and skins. That is, more skins and much less must in order to guarantee an ideal maceration or extraction respectively for the Amistar concept. When fermentation is completed the wine is extracted from the marc, all batches of each variety are then assembled in the available quantity parts of the vintage (no system assembly!!) and then stored in barrique casks for biological acid degradation for 1-2 years. Shelf life: From 10 to 15 years and longer, depending on the storage situation. Serving temperature: 18 °C Food recommendation: This red wine cuvèe is suitable for discerning dishes such as grilled filet, ox cheeks, roasts in general, also to ripe hard cheese (recommendation: raw cow's milk cheese "Grotte") and particularly also for spicy dishes. We also recommend trying Amistar rosso with special dark chocolate (e.g. from Amedei CHUAO with 70 % cocao).

Vine variety: 100 % Gewürztraminer - autochthones vine variety Description: The native tendril, Gewürztraminer, conquests the palates thanks to its intense aroma of lychee, roses and cloves. Ideal as an aperitif. Perfect with fish based antipasto, shellfish and lasagna. Position: Several areas around Kaltern and Tramin village. 300 - 500m sea level. Land: Sandy, stony and a little loamy Harvest: Various harvest times because of the classical harvest and a little later for the higher vineyards above see level. Middle to end of September Development: White wine pressing. Depending on the ripeness, a short standing period is carried out after mechanical removal of the stems and specifically macerated. The mash is then pressed and the must is left to stand in a stainless steel tank for natural clarification for one day. The must is then fermented in a stainless steel tank at controlled temperature. It is important that, after fermentation is completed, we also use the SurLie process in order to keep the fine yeast afloat and thus guaranteeing the extraction and development Yield: Approx. 75 hl/ha. Shelf life: From 5 to 10 years. Serving temperature: 13 °C Food recommendation: Shellfish and crustaceans, grilled sea fish and white meat and also for Asian dishes, Antipasti and also to various mould cheeses made of goat, sheep and cows milk. Also particularly interesting with pâtés.