Style- Complex, aromatic & mineral full bodied white
An intense, generous honeyed wine with dried fruit and
complex aromas of Turkish Delight combined with lychees
with just a hint of ginger giving lovely freshness.
Cantina Tramin was founded in 1898 and has 310 member winegrowers who follow its strict directives on the cultivation of the vines. The vineyards are an integral part of the enchanting and picturesque landscape of the Alto-Adige region of Northern Italy and cover 260 hectares situated on the sunny slopes of the region at altitudes ranging from 250 to 850 metres above sea level. In 2011, Cantina Tramin gained the "Double Stella" award.
This is given to a winery for achieving the prestigious "3 Bicchieri" 20 times and is awarded by the Gambero Rosso.
This region owes its Italian name of "Alto-Adige" to the river Adige that flows through on its way to the Adriatic Sea.
The sleepy village of Termeno or Tramin is thought to be the birthplace of the Traminer white grape variety, also known as Gewürztraminer. The climate is characterised by the extreme interplay of sunny days influenced by the Mediterranean climate, and cool nights marked by the cold downslope winds from the
surrounding mountains. The vineyards are made up of calcareous clay and gravelly soils, the clay is known for its cooling properties, while the gravel offers a free-draining soil for the vines. The vines yield 65hl/ha and are cultivated sustainably, without the use of herbicides.
This wine is intense and complex on the nose, with aromas of tropical fruit, notes of spice and a layer
of minerality, accompanied by the characteristic scent of roses. Creamy with a balancing acidity and a deliciously long finish.
It's made by winemaker Will Stűrz, who has been previously nominated 'Italian winemaker of the Year' by the prestigious Gambero Rosso and makes some of the best white wines in Italy. The grapes were gently pressed immediately upon arrival at the winery.
Fermentation took place in temperature controlled stainless steel tanks at 21°C.
Malolactic conversion did not take place, in order to retain the fresh and vibrant character of the wine. Refinement took place in stainless steel vats until bottled.