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.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩

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.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩

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.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩

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.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩

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.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩

Vinegar made from Cherry

The cherry vinegar, ruby red transparent, wins with it's silky and enveloping aroma. Perfect for marinating delicate raw fish.

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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

Soon in the E-Shop and in Boutique: Caldaro⟩ | Verona⟩


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⟩