Gewürztraminer from the area of Tramin is aromatic, full-bodied and delicately spicy on the palate with vibrant acidity.
With a dry and smooth finish, they make excellent partners for savoury dishes, Thai and Asian cuisine in general, mild creamy Indian dishes in particular, as well as flavourful seafood, especially lobster and crayfish. A wine for Singapore food!
The Tramin Cellars have received for Gewürztraminer wines the top award from the Gambero Rosso wine guide, ‘Three Glasses’, 22 times to date. In fact, the company has received more awards for Gewürztraminer wines than any other in Italy.
“The only Gewürztraminers that can compete with Alsace’s are those from Alto Adige, and of these, Nussbaumer is the best.”
Jan D’Agata, Decanter, 2015
Soil: calciferous gravel with loam on porphyry bedrock
Age of the vines: 10 – 40 years
Climate: Extreme interplay of sunny days influenced by the Mediterranean climate and the cool nights marked by the cold downslope winds from the surrounding mountains.
Harvest date: end of September – end of October
Vinification: At harvest, the grapes were delivered in small bins and gently pressed after a short period of maceration. Fermentation takes place slowly, at a controlled temperature of 18°C in small stainless steel tanks. Clarification takes place through natural sedimentation of the particles.
Maturation: Maturation took place in small steel tanks with constant contact with the lees until the end of August. After bottling, the wine matured in the bottle for another 4 months. The total maturation period is thus at least 15 months.
Colour: gleaming, intense golden yellow
Aroma: a kaleidoscope of aromas: rose petals, spicy blossoms of lilies, ylang-ylang, gardenia; ripe exotic yellow fruits such as cantaloupe, mango, passion fruit, lychee, citrus zest; spicy notes of dried herbs, ginger, saffron, cloves, cinnamon and nutmeg
Taste: deeply aromatic, rich in body and essences, but with fine juiciness and salty minerality increasing with age, a nearly endless finish.
Food pairing: a truly fascinating food companion: pairs well with antipasto of fish or smoked foods, ripe soft cheese, white meat, swordfish or tuna; ideal with shellfish and seafood, spectacular accompaniment to spicy oriental cuisine and creative spicy/aromatic creations such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal, ginger, oranges, apricots, jams and fresh herbs like tarragon, rosemary, dill, thyme, bay laurel, chervil, saffron, mint or lemongrass which offer a wild interplay of aromas.
Residual sugar: 8.1 g/l
Total acidity: 5.1 g/l
Sugar/acidity ratio: 1.6 – just off-dry, to some on the fruity side, but definitely not a sweet wine!