Features
Name:
Gewürztraminer Südtirol Alto Adige DOC 2022
Terrain:
medium-heavy clay soils in the 'Girlan' sub-zone as in Egna and in the 'Mazon' sub-zone in Bassa Atesina
Cellar
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in the village of Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard cultivation area of 220 hectares, in the best growing areas of the Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 metres between San Michele and the Adige Plain. 1980, the Girlan Winery increasingly focused on the Pinot Noir grape variety and launched the Trattmannhof Mazon Pinot Noir for the first time. In '75, the pioneer Hartmuth Spitaler recognised the unique potential of the Gschleier sub-zone and produced a Vernatsch exclusively from this sub-zone for the first time. In addition, a close collaboration was established with the artist Paul Flora regarding label design. The Girlan philosophy is, on the one hand, to revalue the old South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and, on the other hand, to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 countries.
Description
Cantina Girlan's Gewurztraminer wine comes from vineyards rooted in various plots located in Cornaiano in Egna and in Mazzon, in well-sunlit areas with considerable temperature fluctuations, which favour the development of grapes with rich and intense aromatic profiles.
Organoleptic characteristics:
Straw yellow colour with golden highlights
The nose expresses aromas of lychee and tropical yellow fruit combined with floral hints of rose and slight citrus notes.
The palate shows good body and structure, soft and balanced.
Storage time:
3-4 years
Vinification
Gentle crushing and racking for natural sedimentation of the must. Fermentation at controlled temperature in stainless steel vats. Maturation on fine lees in stainless steel tanks.
Acknowledgements
