Tiefenbrunner
Merus Gewurztraminer 2024
| 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 | Maturation on the final lees for 4 months. |
Description
Aromatic still white wine, 14% ABV, produced by Tiefenbrunner, Alto Adige DOC, 100% Gewürztraminer Aromatico. 0.75 L bottle, 2024 vintage. A Gewürztraminer that enchants with its aromatic intensity and elegance. We, Sabine and Christof, along with our children Anna and Johannes, are the fifth generation to manage the Tiefenbrunner Estate - Castel Turmhof. This wine stands out for its pronounced aromas of ripe grapes and candied fruit, with pleasant hints of honey, oriental spices, sage, and rose petals. Its color ranges from bright yellow to golden yellow. On the palate, it is full-bodied and harmonious, with a marked aromatic persistence.
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 2024 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Origin | Cortaccia (BZ) |
| Climate | South-southwest-facing hillside vineyards in Cortaccia and Niclara (260-470 m above sea level). |
| Soil composition | Limestone gravel of moraine sediments in the Niclara area, clay soil at Cortaccia. |
| Cultivation system | Pergola and Guyot. |
| Plants per hectare | 3.500-7,000 vines/hectare. |
| Yield per hectare | 60-75 hl/hectare. |
| Fermentation temperature | 20 °C |
| Wine making | Fermentation at a controlled temperature of 20 °C in stainless steel. |
| Aging | Maturation on the final lees for 4 months. |
| Total acidity | 4.9 gr/L |
| Residual sugar | 5.2 gr/L |
| Allergens | Contains sulphites |