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GEWÜRZTRAMINER DOC -BOTTEGA VINAI 2023
€12.40
(€16.93 Per litro)
VAT included
VINIFICATION The must remains in contact with the skins for a short time at a temperature of 5-6 °C to enable the aromas to be extracted. Special care is taken during the pressing stage so as to avoid the excessive extraction of colour. The must may also take on a typical copper colouring, which disappears spontaneously during alcoholic fermentation, giving way to a golden shade of yellow with slight greenish hues. After fermentation has been carried out in stainless steel at a temperature no higher than 20 °C, the wine is left to develop in tanks for 4-5 months before being bottled
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VINEYARD
Hills with good exposure between 250
and 400 m a.s.l. around Roverè della
Luna and along the Adige Valley to the
north of Trento. The vineyards around
Roverè della Luna lie over an ancient
fan with shallow, brown soils rich in
skeleton on a loose sandy matrix. The
vineyards in the upper Adige valley are
sited on glacial sediment containing
sandstone, siltstone, marl, limestone
and dolomite. The area enjoys a sub
type of continental climate with fairly
harsh winters and hot summers with
large differences between day and
night temperatures, which help to
produce highly aromatic wines with
fresh bouquets and crisp palates.
DESCRIPTION
A bright straw yellow highlights the
fact that this is a wine of great
substance. Intense and persistent on
the nose with hints of tea rose and a
delicate bouquet of spices (thyme
and juniper). On the palate it is
elegant and structured, wellbalanced and almost creamy. Its
persistence is enveloping and
deliciously aromatic, with a longlasting aftertaste of rose, dried
apricot and pineapple.
CAVIT
La storia di Cavit inizia nel 1950 quando alcuni viticoltori si associano con l’intento di valorizzare meglio
insieme i vini della tradizione trentina.
12 Items
Data sheet
- Name
- Gewürztraminer
- Year
- 2023
- Format
- 0,75 lt
- Region
- TRENTINO ALTO ADIGE
- Used grapes
- 100% Gewürztraminer
- Combinations
- FOOD PAIRING Starter dishes based on fish, vegetable first course dishes and second course white meat dishes
- Alcoholic degree
- 13,5%
- Allergens
- Contiene solfiti
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VINIFICATION The must remains in contact with the skins for a short time at a temperature of 5-6 °C to enable the aromas to be extracted. Special care is taken during the pressing stage so as to avoid the excessive extraction of colour. The must may also take on a typical copper colouring, which disappears spontaneously during alcoholic fermentation, giving way to a golden shade of yellow with slight greenish hues. After fermentation has been carried out in stainless steel at a temperature no higher than 20 °C, the wine is left to develop in tanks for 4-5 months before being bottled
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