

Hanna
“My daughter Doris has inherited my passion for nature.
We are striving to extract the best from the region,
not just in the form of wine but also with other South Tyrolean specialities. Great care is taken in selecting the grapes that will later be used to make exquisite vinegars with excitingly dense aromas.
My daughter
Hanna, on the other hand, has found her calling in the kitchen: She makes jams according to traditional recipes using locally available fruits.”
Vinegar made from Pinot Grigio
Pinot Grigio vinegar has an intensive,
rich and pleasant aroma.
It is ideal for dressing mixed salads
and for making tasty vegetable preserves.
Pinot Grigio vinegar
Grapes |
100% Pinot Grigio |
Production | Pinot Grigio vinegar is the product of slow fermentation of the must of hand-picked grapes with acetic acid bacteria in stainless steel tanks at a constant temperature of 25°C. Acetic acid bacteria are aerobic microorganisms, so a constant oxygen supply is essential. |
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
50cl
|
Tasting notes
|
|
Color
|
Hues of pink reminiscent of onion skins. |
Aroma
|
Complex and intensive aroma. |
Taste
|
A striking mellow fruitiness on the palate. |
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
Excellent for deglazing caramelized onions and making vinaigrettes with almond oil for mixed salads. Ideal for refining preserved vegetables. Good ingredient for vinegar sauces for tasty fish dishes. |
Technical details available soon
Vinegar made from Sauvignon
Sauvignon vinegar has pleasing
vegetable aromas and a fine acidity.
It is the vinegar of choice for making vinaigrettes
and tasty marinades for raw fish.
Sauvignon vinegar
Grapes |
100% Sauvignon |
Production | Sauvignon vinegar is the product of slow fermentation of the must of hand-picked grapes with acetic acid bacteria in stainless steel tanks at a constant temperature of 25°C. Acetic acid bacteria are aerobic microorganisms, so a constant oxygen supply is essential. |
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
25cl
|
Tasting notes
|
|
Color
|
Light straw yellow |
Aroma
|
Notes of citrus fruits on the nose. |
Taste
|
Vegetable notes with a firm acidity on the palate. |
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
Ideal for making vinaigrettes to accompany hard cheeses and goats’ cheese and for refining fresh lamb’s lettuce with strips of bacon. Excellent for marinades for raw fish, e.g. anchovies, salmon, sardines, swordfish and tuna, and for typical summer dishes like panzanella and gazpacho. |
Technical details available soon
Vinegar made from Gewürztraminer
Gewürztraminer vinegar has a gentle,
delicate taste with sweetish notes reminiscent of honey.
It is ideal for preparing marinated grilled vegetables
and seasoning a wide range of vegetarian dishes.
Gewürztraminer vinegar
Grapes |
100% Gewürztraminer |
Production | Gewürztraminer vinegar is the product of slow fermentation of the must of hand-picked grapes with acetic acid bacteria in stainless steel tanks at a constant temperature of 25°C. Acetic acid bacteria are aerobic microorganisms, so a constant oxygen supply is essential. |
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
25cl
|
Tasting notes |
|
Color
|
Golden yellow |
Aroma
|
A sweet aroma of honey on the nose. |
Taste
|
Mild and delicate on the palate, reminiscent of honey. |
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
Ideal for marinades for grilled vegetables: courgettes, peppers, onion, aubergines to accompany meat dishes. Excellent for refining vegetable dishes like broccoli salad with sunflower seeds and raisins. |
Technical details available soon
Vinegar made from Lagrein
The red-purple Lagrein vinegar, seduces with it's fresh and lively aroma with hints of berries. Recommended for marinating meat, especially pork and beef.
Lagrein vinegar
Grapes |
100% Lagrein |
Production |
Lagrein vinegar is the product of slow fermentation of the must of hand-picked grapes with acetic acid bacteria in stainless steel tanks at a constant temperature of 25°C. Acetic acid bacteria are aerobic microorganisms, so a constant oxygen supply is essential.
|
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
25cl
|
Tasting notes |
|
Color
|
Purple |
Aroma
|
|
Taste
|
|
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
Technical details available soon
Vinegar made from Apricot
The apricot vinegar has a warm amber color. It's velvety, sweet and harmonious goes perfectly with salads and vegetables fried in batter.
Apricot vinegar
Fruit |
100% Apricot |
Production | Apricot vinegar is made from the slow fermentation and acidification of the apricot mush, obtained from fruit harvested by hand, peeled and blend gently. The process takes place in stainless steel tanks at controlled temperature of at least 25 °. The acetic acid bacteria are characterized by aerobic metabolism, the presence of oxygen is therefore a fundamental requirement. |
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
25cl |
Tasting notes |
|
Color
|
Amber |
Aroma
|
|
Taste
|
Velvety taste |
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
It is ideal for seasoning pink radicchio salad with tomato “Marinda". It can be used to flavor fried in batter vegetables and red shrimps. |
Technical details available soon
Vinegar made from Cherry
The cherry vinegar, ruby red transparent, wins with it's silky and enveloping aroma. Perfect for marinating delicate raw fish.
Cherry vinegar
Fruit |
100% Cherry |
Production | Cherry vinegar is made from the slow fermentation and acidification of the cherry mush, obtained from fruit harvested by hand, peeled and blend gently. The process takes place in stainless steel tanks at controlled temperature of at least 25 °. The acetic acid bacteria are characterized by aerobic metabolism, the presence of oxygen is therefore a fundamental requirement. |
|
Acetic acid minimum degree 5.0% |
Production manager | Wolfgang Ladurner |
Formats |
25cl |
Tasting notes |
|
Color
|
Ruby-red |
Aroma
|
|
Taste
|
Silky and enveloping taste |
Storage
|
Store in a cool and dark place for maximum storage life. |
Recommendations for use
|
It is ideal for preparing marinades of raw fish: grouper, amberjack and seafood of our seas. |
Technical details available soon
Apple Juice 'Not From Concentrate'
It’s a 100% natural juice
without added sugar and flavorings
Available in the shop⟩ and also in Boutique: Caldaro⟩ | Verona⟩
Apple Juice
Apples |
100% Apple From South Tyrol
|
Production | The Hand-picked apples are crushed and pressed. The pasteurisation step of the “Not From Concentrate” unfiltered juice comes naturally, maintaining the valuable nutrients. |
|
|
Production manager | Wolfgang Ladurner |
Formats |
300cl - 500cl
|
Tasting notes |
|
Color
|
Turbid unfiltered
|
Storage |
For optimum conservation it is preferable to keep the box in a cool, dry place.
|
Technical details available soon
Available in the shop⟩ and also in Boutique: Caldaro⟩ | Verona⟩
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Company
WeineWolf – the product of a passion for nature
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