Zu Plun Dolomites Fine Old Plum 0,5L 45%

Zu Plun Birnenbrand 0,5L 42%Für den Zu Plun Williams Birnenbrand werden besonders aromatische Williamsbirnen aus dem Burggrafenamt und dem unteren Vinschgau verwendet. Nur vollreife Früchte, die deutlich über den Reifegrad von Tafelbirnen hinausgehen, kommen in Frage. Die Birnen werden erntefrisch von Hand entstielt, um Bitterstoffe zu vermeiden, und unmittelbar eingemaischt – ein präziser und arbeitsintensiver Prozess. In jeder Flasche steckt das destillierte Aroma von mehr als 8 kg Birnenmaische. Die Nase verwöhnt mit intensiv fruchtigen Noten und dem unverkennbaren Duft reifer Williamsbirnen. Am Gaumen zeigt sich der Zu Plun Birnenbrand klar, harmonisch und vielschichtig, mit ausdrucksstarken Fruchtnoten, die die Aromen perfekt zur Geltung bringen. Der Abgang ist langanhaltend und charaktervoll, begleitet von einem angenehm kernigen Finish.

Zu Plun Grappa Rosenmuskateller 0.5L 42% Zu Plun farm distillery On an old farm, the Zu Plun farm, which was already mentioned in stories from 1400 AD, the master blender Florian Rabanser, who bought the farm, created a magnificent farm distillery. With the aim of creating a distillery that specializes in creating products from South Tyrol and other surrounding regions, Rabanser founded the Zu Plun distillery, which today not only produces grappa, but also other spirits such as gin and rum. Here, however, you will always find a connection to the region, be it in the form of alpine herbs, special spices or in the form of old grape varieties from small wineries in the area. Rose Muscat Grappa Rose Muscat grape vines are mainly intended for dessert wines because of their dominant sweetness. This rarity among grape varieties belongs, as one might guess, to the group of Muscat grapes and, according to stories, was brought from Sicily to Kaltern by the Prince of Campofranco in the mid-19th century. Here it has adapted well to the cooler climate compared to its homeland and is highly valued there. Rabanser also wanted to create a grappa from this special grape variety and here too he used the pomace from the wine production of small wineries to produce the distillate. He has created a sweet grappa that is full of aromatic berry aromas, floral tones and the memory of blooming roses. Similar to the mouthfeel of a dessert wine made from rose muscat grapes, the grappa is very soft on the palate and offers a full-bodied, complex finish with a hint of nutmeg.