Cantina Tramin
Nussbaumer Gewurztraminer 2023
| Denomination | DOC Alto Adige Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | In small steel containers, in continuous contact with the yeasts until the end of August. After bottling, the wine is left in the bottle for a minimum of 3 months for further ageing, bringing the total ageing period to a minimum of 14 months. |
| Year | 2023 |
| Product name | Nussbaumer Gewurztraminer 2023 |
| Color | Deep straw yellow, golden reflections. |
| Perfume | A surprising olfactory kaleidoscope of flowery notes of rose petals, spicy white flowers such as lily, ylang ylang, tiare; exotic notes of ripe yellow fruit, melon, mango, maracuja, lemon peel; aromatic spices such as cinnamon, cloves, nutmeg, ginger, saffron. |
| Taste | Full-bodied, deep, spicy, juicy, intense aromaticity and freshness, pronounced minerality that becomes more pronounced with age, making it even more seductive and with an extremely persistent finish. |
| Pairings | Pairs well with antipasto of fish or smoked foods, ripe soft cheese, white meat, swordfish or tuna; ideal with shellfish and seafood, spectacular accompaniment to spicy oriental cuisine and creative spicy/aromatic creations such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal, ginger, oranges, apricots, jams and fresh herbs like tarragon, rosemary, dill, thyme, bay laurel, chervil, saffron, mint or lemongrass which offer a wild interplay of aromas. |
| Region | Trentino Alto Adige |
| Country | Italy |
Description
Aromatic still white wine from Trentino-Alto Adige, 14.5% ABV, produced by Cantina Tramin, 2023 vintage. 100% Gewürztraminer. A wine born from the passion of a historic winery, the home of Gewürztraminer. A surprising kaleidoscope of floral notes of rose petals, spicy white flowers such as lily, ylang-ylang, and tiare flower; exotic notes of ripe yellow fruit, melon, mango, passion fruit, and lemon peel; and aromatic spices such as cinnamon, cloves, nutmeg, ginger, and saffron. Deep straw yellow with golden highlights. Full-bodied, deep, spicy, and juicy, with intense aromas and freshness, and a pronounced minerality that intensifies with age, making it even more seductive and offering an extremely persistent finish.
Awards
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1898
- Oenologist: Willi Stürz
- Bottles produced: 1.900.000
- Hectares: 270
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 Nussbaumer Gewurztraminer 2023 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Tramin |
| Origin | Tramin (Trentino South Tyrol) |
| Climate | strong temperature excursions due to hot days, influenced by the Mediterranean climate, and cold nights with very fresh winds coming from the mountains. Altitude: 350 - 550 m. a.s.l. Hill exposure: South-East 70 %, South 30 %. |
| Soil composition | Limestone gravel and clay, with porphyry rock underlay. |
| Yield per hectare | 45 hl/Ha |
| Harvest | End of September - end of October |
| Fermentation temperature | 18 °C |
| Wine making | The grapes are harvested entirely by hand and placed in small containers that keep them intact. After pressing, they are left to macerate briefly in the must; immediate soft pressing follows. Slow fermentation at a controlled temperature (18°C) in small steel containers with racking of the must by natural sedimentation. |
| Aging | In small steel containers, in continuous contact with the yeasts until the end of August. After bottling, the wine is left in the bottle for a minimum of 3 months for further ageing, bringing the total ageing period to a minimum of 14 months. |
| Total acidity | 4.8 gr/L |
| Residual sugar | 8.1 gr/L |
| Allergens | Contains sulphites |