Der Eisacktaler Sylvaner DOC von Kloster Neustift stammt aus dem Brixner Talkessel. Die Reben wachsen auf 650 bis 750 Metern H\u00f6he in s\u00fcdlichen bis s\u00fcd\u00f6stlichen und s\u00fcdwestlichen Lagen auf durchl\u00e4ssigen Mor\u00e4nenb\u00f6den mit Glimmerschiefer, Paragneis und Quarzit. Diese Herkunft sorgt f\u00fcr einen Wei\u00dfwein mit klarer, k\u00fchler Linie, in dem Frucht und Mineralit\u00e4t pr\u00e4zise zusammenfinden. Stilistisch zeigt er sich trocken, saftig und durchaus kraftvoll, ohne an Beweglichkeit zu verlieren.<\/p>\n
Der Most wird zu drei Vierteln im Edelstahltank und zu einem Viertel in 50-Hektoliter-Akazienf\u00e4ssern vergoren und ausgebaut, die Reifezeit betr\u00e4gt sechs Monate. Dadurch bleibt der Wein in seinem Kern frisch und direkt, gewinnt aber zugleich etwas mehr Textur. Im Glas zeigt er sich gelbgr\u00fcnlich bis strohgelb. In der Nase stehen reife Apfel- und Birnennoten sowie Melone im Vordergrund. Am Gaumen wirkt er frisch, mineralisch und saftig, mit gutem Druck und einem klaren, trockenen Finale.<\/p>\n
Sehr stimmig ist er zu wei\u00dfem Spargel mit Bozner Sauce, zu Spargelrisotto, zu Schlutzkrapfen mit Spinat und Topfen sowie zu gebratener Forelle oder Saibling mit Kr\u00e4uterkartoffeln. Auch zu Miesmuscheln in heller Kr\u00e4uterbr\u00fche oder zu einem lauwarmen Salat von Garnelen und gr\u00fcnem Spargel passt er gut, weil seine trockene, saftige Art cremige, kr\u00e4utrige und leicht salzige Komponenten pr\u00e4zise begleitet.<\/p>\n
Am besten zeigt sich der Wein bei 8 bis 10 \u00b0C. Er ist jung sehr angenehm zu trinken, besitzt aber auch Potenzial f\u00fcr einige Jahre Flaschenreife. Damit eignet er sich besonders f\u00fcr Fr\u00fchlingsk\u00fcche, f\u00fcr pr\u00e4zise Gem\u00fcsegerichte und f\u00fcr Teller, bei denen ein trockener Wei\u00dfwein mit Substanz gefragt ist.<\/p>\n","protected":false},"excerpt":{"rendered":"
Der Eisacktaler Sylvaner DOC Kloster Neustift ist ein italienischer Wei\u00dfwein vom Weinhersteller Stiftskellerei Neustift \/ Abbazia di Novacella. Er kommt aus der Region S\u00fcdtirol und ist gekeltert aus 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