Cantina Tramin
Tramin Lagrein Rosè 2024
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| Denomination | Alto Adige DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Lagrein |
| Aging | In steel tanks without malolactic conversion. |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Shellfish
Cheese
White fish
Producer
Cantina Tramin
From this winery
- Start up year: 1898
- Oenologist: Willi Stürz
- Bottles produced: 1.900.000
- Hectares: 270
In a time of hardship for Alto Adige’s wine producers, Christian Schrott, parish priest of Tramin and later Member of the Austrian Parliament, founded our cooperative in 1898 in order to protect the livelihood and future of the wine producers from this mountain area. Thanks to the strength of this union, Cantina Tramin has become one of Alto Adige’s most respected cooperatives and an example recognized all over the world.
Today, we are 160 families tending approximately 270 hectares of vineyards. We pride ourselves on the fact that each bottle is the quintessence of our philosophy of life and work: accuracy, commitment, trust and creativity. Read more
Today, we are 160 families tending approximately 270 hectares of vineyards. We pride ourselves on the fact that each bottle is the quintessence of our philosophy of life and work: accuracy, commitment, trust and creativity. Read more
| Name | Tramin Lagrein Rosè 2024 |
|---|---|
| Type | Rosé still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Tramin |
| Origin | Termeno (Trentino Alto Adige) |
| Climate | Altitude: 250-400 m. a.s.l. |
| Soil composition | Clay, gravel and sandy soils. |
| Yield per hectare | 75 hl / hectare |
| Fermentation temperature | 20-22 °C |
| Wine making | After the harvest the grapes are transported to the winery in small containers for destemming and after one night of soaking with the skins, the juice is bled off to be fermented in steel tanks at controlled temperature (20-22 °C). |
| Aging | In steel tanks without malolactic conversion. |
| Total acidity | 5.6 gr/L |
| Residual sugar | 2.9 gr/L |
| Allergens | Contains sulphites |