The Kerner was bred around 1930 in Weinsberg (Germany), by crossing Schiava and Riesling. The Kerner has a straw-yellow colour with greenish reflexes, it is intense and slightly spicy on the palate with a note of Muscat, recalls the hints of peach and apricot and has a finish with a balanced acidity.

Food pairing
White meat, roast and first courses with meat sauce.
Serving temperature
10-12 °C
Grape variety
Alluvial and gravelly soil.

The grapes are lightly crushed and the must is left in contact with the grape skins for about eight hours to enhance fruitiness. After a gentle pressing and natural sedimentation, the wine ferments under controlled temperatures.