Goes well with large pieces of beef and veal, poultry cooked in one piece, hearty stews, grilled vegetables, cheese served with fruit jam or honey, a crispy fresh rösti fried in butter with cheese and bacon as well as raw ham from wild boar, a flat bread and some cheese.

15 days of mash fermentation in stainless steel tanks and aging for 12 months in 3000 liter oak barrels from France. A minimal portion is “flavored” in barriques for 6 months and is added again at the end. The wine remains in the bottle for 10 months. The “Stäga” is an important name and the first bottles with this name were bottled in Chur as early as 1895. The oldest example is from 1924 and the new appearance was realized in April 2014.

Allergy information: Contains sulfites