In Italy, or rather outside South Tyrol, the Kerner grape variety is not so common. And that is a pity. That's why when you happen to come across a bottle like this, offered by Konrad Oberhofer, you should immediately put it in your cart. Kerner is a cross of Schiava and Riesling, born in Weinsberg, Germany, around 1930. An ideal variety for growing on the steep slopes of South Tyrol, Kerner is also quite common in Austria, as well as in Germany, of course. The grapes are lightly crushed and the skins remain in contact with the must for about 8 hours before pressing. The must is then separated from the residues through natural precipitation and then left to ferment at a controlled temperature. Straw yellow in colour with greenish highlights, it is intense and slightly spicy with a hint of muscat on the palate. Extremely typical in its recognition, reminiscent of peach and apricot scents, it has a fresh and long finish with balanced acidity. Perfect as an aperitif, it goes well with white meats, roasts and first courses with meat sauces.