Mrke: Alois Lageder
Format : 0.75
Gradering : 13,5% vol.
GEWÜRZTRAMINER
Grape variety: Gewürztraminer.
Description: bright, straw-yellow colour with orange reflections. Fresh aroma with delicate floral notes (roses, geranium) and impressions of tropical fruit. Medium-bodied, vinous with a grapey flavour, dry. Good fresh aftertaste with an elegant delicate bitter twist. When properly cellared, this wine may be kept for at least 3 to 4 years.
Suggested food: as an aperitif or after dinner drink, with well-flavoured starters such as sausages, pâtés and terrines, grilled fish and shellfish, Asian food, cheeses.
Origin: vineyards in Magrè, Cortaccia, Termeno and Isarco valley at altitudes from 250 to 750 metres a.s.l. (820-2,460 feet). Soils are sandy, gravelly and, to some extent, loamy. Big variations of temperatures between day and night.
Age of the vines: 4 - 48 years.
Vinification: short cold maceration of the grapes before pressing; fermentation in stainless steel tanks, maturation on the lees during four months.
Alcohol: 13.5% by vol.
Acidity: 4.9 g / litre.
Format : 0.75
Gradering : 13,5% vol.
GEWÜRZTRAMINER
Grape variety: Gewürztraminer.
Description: bright, straw-yellow colour with orange reflections. Fresh aroma with delicate floral notes (roses, geranium) and impressions of tropical fruit. Medium-bodied, vinous with a grapey flavour, dry. Good fresh aftertaste with an elegant delicate bitter twist. When properly cellared, this wine may be kept for at least 3 to 4 years.
Suggested food: as an aperitif or after dinner drink, with well-flavoured starters such as sausages, pâtés and terrines, grilled fish and shellfish, Asian food, cheeses.
Origin: vineyards in Magrè, Cortaccia, Termeno and Isarco valley at altitudes from 250 to 750 metres a.s.l. (820-2,460 feet). Soils are sandy, gravelly and, to some extent, loamy. Big variations of temperatures between day and night.
Age of the vines: 4 - 48 years.
Vinification: short cold maceration of the grapes before pressing; fermentation in stainless steel tanks, maturation on the lees during four months.
Alcohol: 13.5% by vol.
Acidity: 4.9 g / litre.
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