Welcome to the world of Castelfeder
Thank you purchasing this box and Welcome to the World of Castelfeder.
We are a true family winery with the simple goal of producing outstanding wines.
Viticulture and wine have become a project of life for our family. Treating our grapes and our wines gently, and with respect to individual character, is a cornerstone of our winery philosophy. The wines we can show today are the result of the intense and devoted work of four generations. What we love so much about the wine industry is the connection and deep rooting each wine grower has with her/his region all over the world. We live off this land and therefore have a very strong connection with it. And on the other hand, wine connects people all over the world and gives us the chance to get to know and understand a great variety of people and bring our passion to them.
Although we cannot be together while you enjoy this box of wine, we thank you for inviting us to your dinner table with a small slice of what makes up Castelfeder.
The Giovanett Family
What’s in the box?
Congratulations! You have four beautiful wines in your possession. We’ve included some notes on each one below. You can also click on the bottle images to go directly to Volio’s website to learn more.
Smells Like: peach, lime
Tastes Like: full mouthfeel, balanced structure, bright acidity, stone fruit, citrus fruit
Pairs With: Really everything but especially roasted chicken!
Interesting Fact: Kerner is a cross (hybrid) between Riesling & Schiava. It produces a lean, mineral driven, savory white wine. Lahn means moraine sediment (glacial deposits in the soil).
The Kerner Lahn vineyard at Castelfeder
Pinot Grigio 15
Smells Like: pears, ripe apples
Tastes Like: stone fruit, green apples, rich and creamy with a mineral aftertaste
Pairs With: antipasti, fish dishes, creamy pastas
Interesting Fact: Single vineyard selection from the Block 15, Pinot Gris (French) and Pinot Grigio (Italian) refer to the same grape just different countries and different styles. Closely related to Pinot Noir, pinot comes from the French word for “pinecone,” which could have been given because the grape bunches grow in pinecone-shaped clusters.
The Pinot Grigio 15 vineyard at Castelfeder
Schiava Alte Reben
Smells Like: roses, strawberries, wild berries
Tastes Like: strawberries, raspberries, almonds
Pairs With: typical Southtyrolean “Marende” Speck and Cheese
Interesting Fact: Schiava (skee-ah-vah), known in German as Vernatsch, is an autochthonous grape variety, native to the South Tyrol (Alto Adige in Northern Italy). This is a cool-climate, high-acid, light-bodied, uncomplicated alpine red. Easy drinking and perfect with a slight chill. Speck Alto Adige PGI is a dry-cured, lightly smoked ham produced in South Tyrol. Part of its production is regulated by the EU under the Protected Geographical Indication (PGI). A true pairing!
The Schiava Alte Reben vineyard at Castelfeder
Smells Like: violets and wild berries
Tastes Like: blue flowers, wild red berries, soft tannins, balanced
Pairs With: typical Törggelen of Sauerkraut, seared meat, and Knödel (potato or bread dumpling)
Interesting Fact: Native variety to Northern Italy in Alto Adige. An ancient varietal that has been mentioned as early as the 1500’s.
The Lagrein Rieder vineyard at Castelfeder
A taste of Alto Adige
Let’s bring this all full circle. Time to celebrate why you’re really here: you love wine! And so do we. One of the things we find particularly magical about wine is its ability to gracefully and humbly act as the anchor for people coming together. This beverage deserves the company of good food and good conversation. Wine has always been an integral part of community gatherings and everyday moments of connection. So cook something simple–we highly recommend the below recipe from the Giovanett family–gather your favorite people, pop a cork, and let the evening commence!
Asparagus with boznersauce
2 bunches of asparagus (green or white)
8oz of dry white wine
3.3oz of light olive oil (or seed oil of choice)
1 tbsp of white wine vinegar
1 tbsp of mustard
1-2 tbsp of fresh chives (chopped)
3 tbsp of beef stock
1/4 tsp white pepper
1/2 tsp salt
The Giovanett family
1. For the boznersauce, boil the eggs for 8 minutes then remove from the water immediately.
2. Once cooled, peel the eggs, slice in half and remove the yolks. Place the yolks in a bowl and set the whites aside.
3. Heat the beef stock until warm. Add the vinegar, mustard, warmed broth, salt and pepper to the yolks and whisk until creamy (a few lumps are fine).
4. Slowly drizzle in the oil while whisking continuously until you have a thick, smooth cream. Add the minced parsley and combine.
5. Chop the egg white to a medium-fine mixture then add to the egg cream and combine. Set aside at room temperature while you make the asparagus.
6. For the asparagus, bring the water and wine to a simmer. Snap the tough ends off the asparagus and cook in the simmering water for five minutes. Remove promptly.
7. Arrange the asparagus on serving dishes and place generous scoops of the Boznersauce over the top, placing any extra in a dish to the side. Dust with the chopped chives and serve.
Buon Appetito / Guten Appetit!
For information on all of Volio’s wines and producers, head to our main website.
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