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Гевюрцтраминер / Gewürztraminer

Великое вино с пряной харизмой

Гевюрцтраминер, с его роскошной текстурой и ароматом розовых лепестков, гвоздики, личи и других тропических фруктов не зря считают вином для размышлений. Название сорту, по-видимому, дала винодельческая деревня Трамин (Термено) в Альто-Адидже. Термин «Траминер» известен во всем германоязычном мире еще с XIII века. А сегодня это ароматное вино — одно из самых востребованных вин региона Альто-Адидже.

Виноградники

634 гектаров

зона выращивания гевюрцтраминера

11.0 %

всех виноградников Альто-Адидже

Температура подачи

10 °C

мин.

12 °C

макс.

Подходит к

Аперитив

Десерт

Рыба и морепродукты

Блюда из овощей

Сыр с голубой плесенью

Технический лист

From origin to cultivation and the aromatic characterization: find here more information on Gewürztraminer.

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Расположение

Суглинистые почвы, богатые известняком, в хорошо продуваемых теплых зонах на юге Альто-Адидже

The Gewürztraminer variety today symbolises winegrowing in Alto Adige: with a noteworthy past, a future waiting to be discovered and a present that sees it among the wines that Italians appreciate the most. Recognisable by its clear, intense aroma, Gewürztraminer stems from a history that, taking a long-established taste, has transformed it so that it is now round, soft and powerful in its aromatic expression and sipping structure, enhancing the sugary richness that this variety has always retained.

Alto Adige and Gewürztraminer are linked by many hundreds of years of winegrowing tradition dating back to the fifth century BC. For this grape variety, however, quality first began to play a critical role in its production choices much more recently, towards the end of the 1970s. Its success is probably due to the ease with which certain scents can be recognised, or to its extremely enjoyable character or, again, to its aptitude for going with particular foods. Indeed, this captivating wine lends itself to numerous pairings: with shellfish, molluscs or oriental cuisine, to name but a few. Precisely because of the ever-increasing popularity of these cuisines and flavours, the future of Gewürztraminer is full of the potential of such combinations.

Producers in Alto Adige are, as always, working meticulously on Gewürztraminer: its unique distinguishing feature today is its acidity. The accommodating softness that has marked it throughout its history is now beginning to give way to a freshness. The aim is to obtain firmer, finer, more elegant products that can better express the crispness and dynamism of the fruit. Another characteristic of Gewürztraminer, one that will be increasingly valued in the near future, is its longevity. The tasting of a Gewürztraminer some 6 or 7 years after its harvesting is an experience that reveals the complexity hidden among the small berries that mark this extraordinary variety.