Tramin

Chardonnay

Tramin

Chardonnay

Made from 100% Chardonnay from southern Alto Adige. After a gentle pressing, the must is clarified by natural sedimentation and fermented in temperature-controlled stainless steel tanks. Refined for five months in stainless steel, this is a fresh and flowery Chardonnay.

Tasting Notes

Made without oak contact to ensure the integrity of the tropical fruit flavors of melon, pineapple and citrus, this Chardonnay is pale lemon in color with green hues. This food-friendly Chardonnay offers mineral notes and a refreshing acidity.

Food Pairing

Pairs well with shellfish, vegetable terrines and grilled white meats.

Made from 100% Chardonnay from southern Alto Adige. After a gentle pressing, the must is clarified by natural sedimentation and fermented in temperature-controlled stainless steel tanks. Refined for five months in stainless steel, this is a fresh and flowery Chardonnay.

Tasting Notes

Made without oak contact to ensure the integrity of the tropical fruit flavors of melon, pineapple and citrus, this Chardonnay is pale lemon in color with green hues. This food-friendly Chardonnay offers mineral notes and a refreshing acidity.

Food Pairing

Pairs well with shellfish, vegetable terrines and grilled white meats.

Vineyard & Production Info

Production area/appellation:
Alto Adige DOC
Vineyard name:
Various vineyards near Tramin, Montan and Ora
Vineyard size:
15 acres
Soil composition:
Clay, gravel and limestone
Training method:
Pergola and Guyot
Elevation:
490-1,640 feet
Vines/acre:
2,000
Exposure:
Eastern/Southwestern
Year vineyard planted:
1984-1998
Harvest time:
September-October
First vintage of this wine:
1984
Bottles produced of this wine:
60,000

Winemaking & Aging

Varietal composition:
100% Chardonnay
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8-12 days
Fermentation temperature:
66-70 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
5 months
Length of bottle aging:
3 months

Analytical Data

pH level:
3.4
Acidity:
5.3 g/L
Alcohol:
13.3 %
Dry extract:
21.6 g/L
Residual sugar:
2.5 g/L