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Tiefenbrunner

Tiefenbrunner Merus Gewurztraminer 2024

White still aromatic

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Regular price €15,50
Regular price €15,50 Sale price
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Multiple purchases: add more bottles to cart with one click

€186,00

12 bottles

€93,00

6 bottles

€46,50

3 bottles

Immediate availability
Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 14.0% by volume
Area Trentino Alto Adige (Italy)
Grape varieties 100% Traminer Aromatico
Aging Maturation on the fine lees for 4 months until bottling.
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Details

Profumo

Perfume

Distinctive bouquet of ripe grapes and candied fruits complemented by fine notes of honey, oriental spices, sage and rose.

Colore

Color

Bright yellow to golden yellow in hue.

Gusto

Taste

A full-bodied and harmonious white with a long finish.

Serve at:

12 - 14 °C.

Longevity:

03 - 05 years

Full Bodied and Aged White Wines

Pairings

Asian cuisine, goose liver pate, shellfish.

Fish
Cheese
Oily fish
Spicy food

Producer
Tiefenbrunner
From this winery
  • Start up year: 1848
  • Oenologist: Stephan Rohregger
  • Bottles produced: 650.000
  • Hectares: 88
We, Sabine and Christof, are the fifth-generation owners of the Tiefenbrunner Wine Estate and take great pride in our heritage.

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.
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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-southeast-facing hillside vineyards.
Soil composition Chalk gravel moraine soil in the hills of Entiklar, sandy alluvial soil in Kurtatsch.
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 Fermented at a constant temperature of 20 °C in stainless steel tanks.
Aging Maturation on the fine lees for 4 months until bottling.
Total acidity 4.9 gr/L
Residual sugar 5.2 gr/L
Allergens Contains sulphites