Very carefully selected, fully ripe grapes get selected, picked in two harvests. Before pressing, the crushed berries are cold macerated for 6 hours, after which the juice is clarified by refrigeration and natural sedimentation. Fermentation is activated using selected yeasts and the temperature is controlled at 18°C. The young wine remains on its lees for several months. It follows a bottle aging for four years in an old silver mine in the Ridnaun Valley (Alto Adige) at 2.000m a.s.l. in absolute darkness and complete isolation three kilometres inside the cliffs. The steady temperature of 11 degrees Celsius and 95 per cent humidity, together with the extremely low air pressure, positively influence the maturation process of this wine, giving it long youth.

An intense golden yellow characterizes the argentum bonum Gewürztraminer "Kastelaz", combined with a layered, complex bouquet: dried fruits including figs and apricots, fresh rose petals and honey and even herbal notes with a hint of Mediterranean scrub. Juicy, fresh and inviting on the palate, with spicy herbal notes of rosemary and laurel, elegant, with depth and density but still youthfully fresh and with much development potential.

Perfect accompaniment to shellfish, crabs and lobster, to asiatic dishes and blue cheese.