Tiefenbrunner
Merus Gewurztraminer 2025
| Denomination | DOC Alto Adige Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | Ageing on fine lees for 4 months |
- Type and grape: Aromatic white wine made from 100% Gewürztraminer grapes, dry and balanced
- Origin: Alto Adige DOC from hillside vineyards in Cortaccia and Niclara (Bolzano)
- Aromatic profile: Notes of candied fruit, honey, sage, rose petals and oriental spices
- Winemaking: Fermentation at 20°C in stainless steel and ageing for 4 months on the fine lees
- Food pairings and serving: Ideal with Asian cuisine and shellfish; serve well chilled
Description
What type of wine it is
Tiefenbrunner’s Merus Gewürztraminer is an aromatic white wine made from Gewürztraminer grapes from the Alto Adige Controlled Designation of Origin, fermented in stainless steel. It appears brilliant yellow with golden highlights, with a bouquet of ripe and candied fruit, honey, sage, rose petals and oriental spices. On the palate, it reveals a robust and harmonious structure, characterised by a dry profile and long aromatic persistence. Its taste complexity and spicy finish make it ideal for accompanying Asian cuisine, shellfish and foie gras.
Where it comes from
The Gewürztraminer grapes are grown in the hillside vineyards located between Cortaccia and Niclara. The vines benefit from a south-southwest exposure, at an altitude ranging between 260 and 470 metres. The Alpine climate defines the aromatic purity of the bunches, enhanced by calcareous and clay soils: in Niclara, morainic gravel is found, whilst in Cortaccia, clay soil prevails. The Pergola and Guyot training systems ensure a balanced yield from vines approaching thirty-five years of age, guaranteeing a high concentration of flavours.
How it is produced
Production is aimed at safeguarding the aromatic integrity and freshness of the grape variety. Temperature-controlled fermentation takes place in stainless steel tanks, preserving the organoleptic characteristics of the grape. This is followed by ageing on fine lees for four months, which stabilises the taste balance while maintaining a dry and rigorous style. This production process results in a white of great intensity, capable of blending volume and finesse in a clean and spicy finish, with excellent potential for evolution over time.
History and interesting facts
Founded in 1848, the Tiefenbrunner Estate is today led by the fifth generation of the family, guardians of a proud winemaking tradition. From this precious heritage comes the Merus Gewürztraminer, a wine with intoxicating charm, capable of evolving magnificently in the bottle for a period of three to five years.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
| Name | Tiefenbrunner Merus Gewurztraminer 2025 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Story | History and interesting facts Founded in 1848, the Tiefenbrunner Estate is today led by the fifth generation of the family, guardians of a proud winemaking tradition. From this precious heritage comes the Merus Gewürztraminer, a wine with intoxicating charm, capable of evolving magnificently in the bottle for a period of three to five years. |
| Origin | Cortaccia and Niclara (Province of Bolzano) |
| Climate | Alpine |
| Soil composition | Limestone gravel from morainic sediments (Niclara) and clay soils (Cortaccia) |
| Cultivation system | Pergola and Guyot |
| Plants per hectare | 3,500–7,000 vines per hectare |
| Yield per hectare | 60–75 hl/hectare |
| Fermentation temperature | 20 °C |
| Production technique | Temperature-controlled fermentation (20 °C) in stainless steel tanks; ageing on fine lees for 4 months |
| Wine making | Temperature-controlled fermentation (20 °C) in stainless steel tanks; ageing on fine lees for 4 months. |
| Aging | Ageing on fine lees for 4 months |
| Total acidity | 4.9 gr/L |
| Residual sugar | 5.2 gr/L |
| Allergens | Contains sulphites |