Gewürztraminer Alto Adige DOC 2016

Tiefenbrunner

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This most ancient grape of the region is treated to some careful vinification that preserves its true varietal character. Grown on hillsides surrounding the villages of Entiklar and Kurtatsch, not far from the winery itself, the Gewürztraminer is allowed to get perfectly ripe. Vinified in a combination of stainless steel tanks and cement vats, the wine is matured on the fine lees for extra depth of character. The stainless steel preserves freshness while the cement allows the wine to breathe naturally. The final blend is a classic example of this variety.

Wine Production

Temperature-controlled fermentation at 68 °F in steel tanks is followed by a four-month aging on the fine lees in concrete vats prior to bottling.

Tasting Notes

Medium lemon in color with golden hues, this wine has aromas of stone fruits like peaches and apricots complemented by notes of honey, rose petals, candied fruits, cloves, and allspice. This is a fuller-bodied white with a long finish.

Food Pairing

This wine is particularly well suited to pair with the cuisines of Southeast Asia, as well as lobster and other shellfish, and even foie gras.

Vineyard & Production Info
Production area/appellation:
Alto Adige DOC
Vineyard size:
25 acres
Soil composition:
Calcareous, Silt, Sand, and Clay-Loam
Training method:
Pergola/Arbor-trained Guyot
Elevation:
853-1,541 feet
Vines/acre:
1,400-2,800
Yield/acre:
3.6 tons
Exposure:
Southeastern / Southern
Year vineyard planted:
1982 and later
Average Vine Age:
15
Harvest time:
Mid of September
First vintage of this wine:
1968
Bottles produced of this wine:
90,000
Winemaking & Aging
Varietal composition:
100% Gewürztraminer
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10-15 days
Fermentation temperature:
65-68 °F
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks and Cement vats
Size of aging container:
25 to 300 hl
Length of aging before bottling:
4 months
Length of bottle aging:
1 month
Analytical Data
Alcohol:
14.0 %
pH level:
3.6
Residual sugar:
4.7 g/L
Acidity:
5.1 g/L

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