Gewürztraminer Alto Adige Valle Isarco

Transcription

1 Gewürztraminer Vineyard extension (hectares): 0.9 Blend: 100% Gewürztraminer Vineyard age (year of planting): Gewürztraminer 1986 Soil Type: Gravel made of silt and sand of morainic Exposure: South, altitude 650 meters above sea level Colour: Greenish-golden yellow Nose: Definite, characteristic, persistent, spicy Flavour: Pleasant with an intense aromatic persistence Serving temperature ( C): 12 Match with: As an aperitif, shellfish, white meat Average no. bottles/year: 3,500 Grape yield per hectare tons: 8 Notes: Vine training system: Guyot Vineyard density: 7,000 vines/hectare Harvest: end of October Residual sugar: 5 grams/litre Vinification and ageing: Vinification in stainless steel vessels, maceration with the skins for 12 hours, soft pressing of the clusters, clarification of the sediment, fermentation at 18 degrees Celsius, maturation in stainless steel, the wine rests on the lees for 6 months

2 Kerner Vineyard extension (hectares): 3.6 Blend: 100% Kerner Vineyard age (year of planting): Kerner 1980 Exposure: South, altitude 650 meters above sea level Colour: Greenish yellow-golden yellow Nose: Fruity with aromatic notes Flavour: Pleasant, fresh, sapid, well structured Serving temperature ( C): Match with: Hors d oeuvres, dishes with more or less elaborate sauces, seafood Average no. bottles/year: 25,000 Grape yield per hectare tons: 10 Notes: Vine trellissing system: Guyot Vineyard density: 6,000-7,000 vines/hectare Harvest: end of October Residual sugar: 4 grams/litre Vinification and ageing: Vinification in stainless steel, maceration with the skins for 6 hours, clarification of the must, fermentation at 20 degrees Celsius, maturation in stainless steel, the wine remains on the lees for 6 months

3 Müller Thurgau Vineyard extension (hectares): 0.8 Blend: 100% Müller Thurgau Vineyard age (year of planting): Müller Thurgau 1990 Exposure: South-est, altitude 650 meters above sea level Colour: Straw yellow with greenish reflections Nose: Intense with a slight and typical tone of moss Flavour: Fresh, lively, slightly aromatic and pleasantly full-bodied Serving temperature ( C): 10 Match with: Excellent aperitif, rice and pasta dishes with seafood, grilled fish Average no. bottles/year: 9,000 Grape yield per hectare tons: 12 Notes: Vine trellissing system: Guyot Vineyard density: 7,000 vines/hectare Harvest: end of September Vinification and ageing: Vinification in stainless steel vessels, fermentation at 18 degrees Celsius, maturation in stainless stees vessels, the wine remains on the lees for 4 months

4 Pinot Grigio Vineyard extension (hectares): 1.2 Blend: 100% Pinot grigio Vineyard age (year of planting): Pinot grigio 1998,2002 Exposure: South at 650 meters above sea level Colour: Straw yellow with green reflections Nose: Very intense and persistent, fruity, flowery, banana, citrus, acacia flowers, mineral notes Flavour: Dry, fresh, full-bodied, warm, quite intense, persistent, very long and fruity finish Serving temperature ( C): 10 Match with: The wine can be served with a vast range of dishes: dishes made with eggs, boiled poultry dishes, sea and fresh water fish Average no. bottles/year: 8,000 Grape yield per hectare tons: 6 Notes: Vine trellissing system: Guyot Vineyard density: 6,000-7,000 vines/hectare Harvest: mid October Residual sugar: 2,5 grams/litre Vinification and ageing: Destemming and crushing of the clusters, clarification of the sediment, fermentation with temperature control at 20 degrees Celsius, maturation 75% in stainelss steel and 25% in large oak casks, the wine rests on the lees for 6 months Awards: 2015 vintage: Gambero Rosso 2017 Tre Bicchieri

5 Riesling Vineyard extension (hectares): 0.45 Blend: 100% Riesling Vineyard age (year of planting): Riesling 1998 Exposure: South, altitude 700 meters above sea level Colour: Greenish-golden yellow Nose: Fruity, peach, tropical fruit tones Flavour: Elegant, aromatic, fresh, sapid, well-structured and persistent Serving temperature ( C): Match with: Fish and seafood dishes, rice and pasta dishes with vegetables Average no. bottles/year: 2,000 Grape yield per hectare tons: 6 Notes: Vine training system: Guyot Vineyard density: 7,500 vines/hectare Harvest: end of October/November Residual sugar: 7.2 grams/litre Vinification and ageing: Vinification in stainless steel vessels, no maceration with the skins, fermentation at 20 degrees C., maturation in stainless steel, the wine rests on the lees for 6 months. 50% of the clusters is harvested normally, the other 50% after 2-3 weeks (late harvest); after maturation the wine made from the two harvests is blended. The wine made with the late harvest is more complex and with residual sugar.

6 Sylvaner R Vineyard extension (hectares): 0.39 Blend: 100% Sylvaner Vineyard age (year of planting): Sylvaner 1985 Exposure: South. Altitude: 650 meters above sea level Colour: Straw yellow with green reflections Nose: White fruit, flowers, plums, kiwi Flavour: Complex with a good acidity due to acidity and to the mineral notes, sapid and profound Serving temperature ( C): 12 Match with: Cheese, rice and pasta dishes, fish Average no. bottles/year: 2,000 Grape yield per hectare tons: 6 Notes: This wine is produced from a cru. The vines in this vineyard are older than in the other vineyards. harvest takes place 2 weeks later than for the regular Sylvaner in order to have a riper fruit. The yield is lower therefore there is more concentration. Vinification and ageing: The grapes are harvested in mid October. 50% of the must ferments in large acacia casks and 50% in steel on the lees till March. The wine is then racked and filtered. Finishing in the bottle till September.

7 Sylvaner Vineyard extension (hectares): 1.3 Blend: 100% Sylvaner Vineyard age (year of planting): Sylvaner Exposure: South, altitude 650 meters above sea level Colour: Light yellow with greenish nuances Nose: Fruity, fresh Flavour: Full bodied and decidedly dry Serving temperature ( C): Match with: Salame, ham, roast fish and fish dishes with sauces, pasta and rice dishes with aromatic vegetable sauces, goat cheese. Average no. bottles/year: 8,000 Grape yield per hectare tons: 6 Notes: Harvest: mid October Vineyard density: 7,000 plants/hectare Residual sugar: 2,5 grams/litre Vinification and ageing: Maceration with the skins for 8-10 hours, soft crushing of the clusters, fermentation in stainless steel vessels at 18 degrees Celsius, the wine matures 80% in steel and 20% in large oak casks, the wine remains for 6 months on the lees.

8 Veltliner Vineyard extension (hectares): 0.5 Blend: 100% Veltliner Vineyard age (year of planting): Veltliner 2000 Exposure: South, altitude 700 meters above sea level Colour: Straw yellow Nose: Intense, fruity, almonds, wallnuts Flavour: Spicy, fresh, flavourful, structured Serving temperature ( C): Match with: As an aperitif, pasta and rice dishes with fish, fish dishes Average no. bottles/year: 4,000 Grape yield per hectare tons: 8 Notes: Vine trellissing system: Guyot Vineyard density: 7,500 vines/hectare Harvest: end of October Residual sugar: 2,1 grams/litre Vinification and ageing: Slight maceration with the skins, fermentation in stainless steel at 18 degrees C., maturation in steel, the wine remains on the lees for 6 months