Versatile in gourmet sandwiches maybe with a dash of horseradish sauce. On pizza, in canederli (dumplings), to liven up risottos with vegetables (asparagus, leeks, courgettes, pumpkin). With egg tagliatelle pasta, in savoury pies, with vegetable flans. It is a classic with polenta, fried egg and malga cheese also on the stone.
We propose l’Alto Adige Lago di Caldaro CDO Classic: cherry red color, with light purple hues and pleasant hints of bitter almond. Just perceptible tannins in the mouth. Boasting a great freshness, round and balanced structure.