Ideal with South Tyrolean hors d’oeuvres such as smoked bacon, cured meats like Bündnerfleisch or venison salami, and their typical Italian counterparts like Parma ham, dried tomatoes and olive paté; herb risotto, nettle gnocchi or beetroot dumplings; lightly truffled dishes; tender veal and fine grilled fish." - KELLEREI/CANTINA TERLAN
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