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Producer: Cantina TraminGrape Varieties: Gewürztraminer 100%Optimum Drinking: Within 5 yearsWine Style: Spicy rich whiteAlcohol by Volume: 15%Closure: Natural CorkCountry: Italy
An elegant wine showing a kaleidoscope of aromas. Rose petal and lily blossom combine with ripe exotic yellow fruits such as cantaloupe, mango, passionfruit and lychee, all enveloped by spicy notes of ginger, cinnamon and nutmeg. The palate is equally aromatic and rich, but with fine juiciness and a salty minerality and an endless finish.
Cantina Tramin was founded in 1898 and has 310 member winegrowers who follow its strict directives on the cultivation of the vines. The vineyards are an integral part of the enchanting and picturesque landscape of the Alto-Adige region of Northern Italy and cover 260 hectares situated on the sunny slopes of the region at altitudes ranging from 250 to 850 metres above sea level. In 2011, Cantina Tramin gained the "Double Stella" award. This is given to a winery for achieving the prestigious "3 Bicchieri" 20 times and is awarded by the Gambero Rosso.
Mild spring temperatures resulted in early start to the growth cycle of the vines. The summer months were exceptionally sunny and dry. However, cool nights still allowed for the balanced development of physiological ripeness. A cool September slowed maturation, resulting in an excellent harvest of optimally mature grapes. The white wines are elegant and show marked juiciness, depth and complex aromas; the red wines are fruity, intense and full of character.
The grapes are grown in a few select vineyards above the town of Tramin at altitudes varying from 350 to 550 metres above sea level. The vines are aged between 10 and 40 years and are grown in calciferous gravel with loam on porphyry bedrock soils. The vines are trained on both the traditional Pergola system as well as the modern Guyot systems. There is an extreme interplay between the sunny days influenced by the Mediterranean climate and the cool nights marked by cool, downslope winds from the surrounding mountains. This microclimate is excellent for promoting a long hang time concentrating flavours while retaining balancing acidity in the grapes.
The grapes were gently pressed after a short period of maceration. Fermentation took place slowly at a controlled temperature of 18°C in small stainless steel tanks, followed by a natural sedimentation to clarify the wine. Maturation took place in small steel tanks with constant contact with the lees until the end of August, promoting a rich texture in the resulting wine. The wine was bottle aged further for four months. The total maturation period lasted for a minimum of 15 months.
Pork chops, veal and rich poultry dishes or Thai inspired cuisine.
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