Colterenzio
Gewurztraminer Lafoa 2023
| Denomination | DOC Alto Adige Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | Only the portion of the wine fermented in barrique undergoes malolactic fermentation. After around 8 months of maturation on the lees, the two wines are blended and carefully bottled. 12 months on the lees followed by 6 months of bottle ageing. |
- Origin: Alto Adige DOC, Cornaiano, vineyards between 450 and 550 m altitude
- Aromas: Notes of elderflower, acacia blossom, sage, dog rose, nutmeg and citrus fruits
- Taste: Full-bodied and spicy structure, lively acidity and prolonged persistence
- Vinification: Brief cold maceration, fermentation in steel and barrique
- Pairings: Ideal with sushi, shellfish and spicy dishes; serve at 12-14 °C
Description
What kind of wine it is
Colterenzio Gewurztraminer Lafoa is an aromatic still white wine that embodies the essence of Alto Adige. Made from Gewurztraminer grapes, this wine stands out for its full-bodied and spicy character, supported by lively freshness and a persistent finish. The bouquet offers intense notes of elderflower, acacia blossom and sage, enriched by a complex aromatic profile ranging from dog rose to nutmeg, and ripe citrus fruits, making it the ideal pairing for Asian cuisine and blue cheeses.
Where it comes from
The grapes for this Gewurztraminer originate from the renowned Lafóa area, in the municipality of Cornaiano. The vineyards stretch across a sunny mountain slope at an altitude between 450 and 550 metres above sea level. The area is characterised by a dry climate and a complex geological structure, where sandy and gravelly soils of morainic origin blend with calcareous soils enriched by fluvial clay deposits. This specific soil composition and optimal exposure encourage the development of a clear aromatic profile, ensuring the wine has a high ageing potential.
How it is produced
The process begins with a brief cold maceration of the destemmed grapes, followed by gentle pressing. The must is fermented at a controlled temperature and follows two paths: part of the liquid rests in stainless steel, while the remainder ferments in small barrels, where it also undergoes malolactic fermentation. After eight months of separate maturation, the two components are carefully blended and continue their journey with extended ageing on the lees. A further period of bottle maturation completes the process, giving the wine its enveloping structure and elegant complexity on the palate.
History and Curiosities
Founded in 1960, the Colterenzio winery celebrates the Alto Adige DOC region with the Gewürztraminer Lafóa 2023, born on sunny slopes between 450 and 550 metres above sea level. Thanks to the calcareous and clay soils, this elegant white wine develops an excellent ageing potential and a refined spicy bouquet. The skilful vinification, which combines the use of steel with barrique fermentation, followed by a long maturation on the lees, delivers a full-bodied sip with lively acidity, capable of enhancing any gastronomic pairing.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1960
- Oenologist: Martin Lemayr
- Bottles produced: 1.900.000
- Hectares: 300
It was in the 1980s, South Tyrol was primarily a red-wine region, and the quality was run-of-the-mill. Raifer, a winegrower himself, recognised the potential of South Tyrol as an outstanding winegrowing region: The terroir was cheap, sufficient vineyard area was available and the winegrowers were hard-working and skilled. His first step in his vineyard, "Lafóa", a sunny mountain slope behind the Colterenzio cellar, was to replace the Vernatsch vines with Cabernet Sauvignon grapes, and, later, Sauvignon Blanc. He also brought in new quality standards: Lower yield for higher-quality grapes and higher-quality wines. It was on this pilot vineyard slope that, with both Cabernet Sauvignon and Sauvignon, the new quality standard measures were introduced.
This quality philosophy extended its reach to all members of the cooperative: new grape varietals were experimented with, and quality groups created. Today, the members and workers at the cellar are committed to working in line with this model throughout the entire winegrowing area, the cellars and for all wines.
The 300 partner winegrowers of the Colterenzio winery are the backbone of the company. They work year-round on their wine hills with their families in order to supply us with top-quality wine grapes in autumn. Read more
| Name | Colterenzio Gewurztraminer Lafoa 2023 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Colterenzio |
| Story | History and Curiosities Founded in 1960, the Colterenzio winery celebrates the Alto Adige DOC region with the Gewürztraminer Lafóa 2023, born on sunny slopes between 450 and 550 metres above sea level. Thanks to the calcareous and clay soils, this elegant white wine develops an excellent ageing potential and a refined spicy bouquet. The skilful vinification, which combines the use of steel with barrique fermentation, followed by a long maturation on the lees, delivers a full-bodied sip with lively acidity, capable of enhancing any gastronomic pairing. |
| Origin | Cornaiano (BZ) |
| Soil composition | Fairly dry area with sandy and gravelly soils of morainic origin; calcareous soils enriched by clay river deposits in the Lafóa vineyard. |
| Plants per hectare | Approximately 5,500 vines/ha |
| Yield per hectare | 45 hl/ha |
| Fermentation temperature | 18 °C |
| Production technique | Brief cold maceration of the destemmed grapes, gentle pressing; fermentation of the must partly in stainless steel and the rest in barrique (only this part undergoes malolactic fermentation); maturation on the lees and subsequent ageing in bottle. |
| Wine making | After a brief maceration, the perfectly ripe grapes are pressed. The must ferments partly in stainless steel and the rest in barriques; fermentation takes place at 18°C in stainless steel. |
| Aging | Only the portion of the wine fermented in barrique undergoes malolactic fermentation. After around 8 months of maturation on the lees, the two wines are blended and carefully bottled. 12 months on the lees followed by 6 months of bottle ageing. |
| Total acidity | 5.2 gr/L |
| Residual sugar | 6.7 gr/L |
| Dry extract | 23.9 gr/L |
| Allergens | Contains sulphites |