Gewurztraminer

The vineyard has an extension of 3000 sqm, divided in two plots at different altitudes (800/850 m). The soil is sandy. The harvest is on 10/15 October. We do a cold maceration on the skins for 48 hours, a squeezing and an alcoholic fermentation at controlled temperature.

At the end of the fermentation, the product is left on lees for 2 months, with battonage by hands every week to fatten the wine.

IN THE VINEYARD

Grape variety: Traminer aromatico 100%
Production area: different areas in Saint Pierre
Altitude and exposure: 700/750 mt. SE
Soil: sandy
Year of planting: 2010
Training system: Guyot
Fertilizers: manure
Land management: trimmer
Grape harvest: October
Average yield per hectare: 7 tons

ORGANOLEPTIC PROPERTIES

Intense yellow, fruity, aromatic, persistent

SERVING SUGGESTIONS

Aperitif, pate

IN THE WINERY

Fermentation: steel, only alcoholic fermentation
Ageing: steel
Bottling: with filtration after 5 months
Availability: 6 months after the harvest
Produced bottles: 3000
Size: 0,75 ml

SERVING TEMPERATURE

11/12°

EVOLUTION

Discrete ageing wine

ABV

14,00/14,50%

At the end of the fermentation, the product is left on lees for 2 months, with battonage by hands every week to fatten the wine.

IN THE VINEYARD:

IN THE WINERY:

ORGANOLEPTIC PROPERTIES:

Intense yellow, fruity, aromatic, persistent

SERVING SUGGESTIONS:

Aperitif, pate

SERVING TEMPERATURE:

11/12°

EVOLUTION:

Discrete ageing wine

ABV:

14,00/14,50%