Mainly produced in the Campo Rotaliano, it is expressed in two versions: the rosé (kretzer), fresh and straightforward, and the red (dunkel), more structured and intense.
The aromas evoke fruit, vanilla, and violet.
The kretzer, a pale cherry-red, is ideal as an aperitif and with stewed cod. The dunkel, a ruby red, pairs well with roasted lamb and goat.