{"id":21990,"date":"2025-02-03T10:00:00","date_gmt":"2025-02-03T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=21990"},"modified":"2025-02-03T11:27:10","modified_gmt":"2025-02-03T11:27:10","slug":"vigna-premstallerhof-st-magdalener-classico-alto-adige-doc","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/vigna-premstallerhof-st-magdalener-classico-alto-adige-doc\/","title":{"rendered":"Vigna Premstallerhof St. Magdalener Classico Alto Adige DOC"},"content":{"rendered":"

From Rottensteiner Sudtirol.<\/h3>\n

\"RottensteinerThe alpine landscape of Alto Adige significantly shapes its food culture. Nestled in the middle of the Dolomites, the region\u2019s diverse microclimates and varying elevations allow for a wide range of vineyards to flourish. This unique environment is not just a feast for the eyes but also for the palate, offering a rich blend of culinary traditions.<\/p>\n

Travellers wanting to explore Alto Adige\u2019s dual identity, reflected in its food, can do so at a more active pace by bike. The region\u2019s mixture of Italian and Tyrolean cultures is evident in its cuisine, which can be discovered on outdoor excursions. Hungry cyclists can enjoy a traditional lunch in one of many mountain huts located in alpine meadows or in the T\u00f6rggelen farmhouses. The culinary delicacies of Alto Adige are uniquely defined by their blend of fresh Mediterranean flavours with hearty German influences, as seen in dishes like Speckkn\u00f6del, a cured ham dumpling paired with light salads, and Schlutzkrapfen, ravioli-like pasta filled with spinach and ricotta, served with browned butter and Parmesan.<\/p>\n

For those who associate the mountains with skiing, why not embark on a Wine Skisafari in Alta Badia\u2019s Ladin, known locally as \u201cDe dl Vin\u201d. This ski-and-sip concept allows ski and wine enthusiasts to explore the local mountains, one sip of delicious Alto Adige wine at a time. The experience brings the best Alto Adige wines to altitude for an exclusive tasting that showcases the region\u2019s versatility, from bubbles to white wines with a strong and fresh character, to reds that are either fruity or full-bodied and structured.<\/p>\n

Alto Adige is also renowned for having the highest density of Michelin-starred restaurants in Italy, reflecting its dedication to culinary excellence. The region\u2019s gastronomic prestige is further highlighted by the words of Eduard Bernhart, director of Alto Adige Wines, who states, \u201cOur unique landscape and cultural blend create an unparalleled culinary and wine experience. The altitude and microclimates of Alto Adige allow us to produce wines with remarkable character that perfectly complement our traditional and innovative cuisine.\u201d<\/p>\n

Whether you\u2019re experiencing the delights of Alto Adige at home, or you\u2019re looking to learn more about Alto Adige DOC wines, more information can be found at www.altoadigewines.com<\/a>.<\/p>\n

Vigna Premstallerhof St. Magdalener Classico Alto Adige DOC<\/h4>\n

Tenuta Rottensteiner is a biodynamic estate run by Anton and Hannes Rottensteiner, father and son. The Vigna Premstallerhof St. Magdalener Classico Alto Adige DOC is just one of their well-crafted wines and the first wine from this region I have reviewed. DOC status refers to denominazione di origine controllata, which is a controlled designation of origin which guarantees that these wines have followed strict regulations to ensure their quality.<\/p>\n

This wine is a pleasing ruby red with fruit aromas of red berries and a hint of vanilla. It has a full body with balanced acids and tannins. \u00a0The finish is long with persistent fruit and a hint of almonds. It is a flexible wine that pairs well with rich meat dishes and those with flavourful tomato sauces; in other words it\u2019s the perfect pick for an Italian dinner party.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

From Rottensteiner Sudtirol. The alpine landscape of Alto Adige significantly shapes its food culture. Nestled in the middle of the Dolomites, the region\u2019s diverse microclimates and varying elevations allow for […]<\/p>\n","protected":false},"author":2,"featured_media":21998,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3482,3484],"tags":[4530,4529,4528],"class_list":["post-21990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink","category-drinks-reviews","tag-alto-adige-doc","tag-rottenst-sudtirol","tag-vigna-premstallerhof-st-magdalener-classico-alto-adige-doc"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=21990"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21990\/revisions"}],"predecessor-version":[{"id":27113,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21990\/revisions\/27113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/21998"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=21990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=21990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=21990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}