Few realize that Alto Adige is the spiritual home of Gewürztraminer (which translates as “spice carrier” for its spicy, exotic notes) and it has been a hallmark offering at Tramin since it was founded one hundred and twenty years ago. Today, the grapes are sourced from vineyards in Montan and Tramin, where this grape is known to produce wines of particularly high caliber.
About the Vineyard
The vineyard is located in Söll, a district of Tramin, at Altitude: 350 – 550 m above sea level. The soil is composed of calciferous gravel with loam on porphyry bedrock. The vines are 10 to 40 years old. The slopes are exposed Slope exposure: southeast 70 %, south 30 % Climate: Extreme interplay of sunny days influenced by the Mediterranean climate and cool nights marked by the cold downslope winds from the surrounding mountains
At harvest, the grapes are delivered in small bins and gently pressed after a short period of maceration. Fermentation takes place slowly, at a controlled temperature of 18°C in small stainless-steel tanks. Must clarification occurs through natural sedimentation of the particles.
Maturation: Nussbaumer matures in small steel tanks with constant lees-contact until the end of August. After bottling, it rests in the bottle for another 3 months. Total maturation period is thus at least 14 months.
Aroma: a kaleidoscope of aromas: rose petals, spicy blossoms of lilies, ylang-ylang, gardenia; ripe exotic yellow fruits such as cantaloupe, mango, passion fruit, lychee, citrus zest; spicy notes of dried herbs, ginger, saffron, cloves, cinnamon and nutmeg
Taste: deeply aromatic, rich in body and essences, but with fine juiciness and salty minerality increasing with age, a nearly endless finish.
Nussbaumer is a truly fascinating food companion. It pairs well with antipasti of fish or smoked foods, ripe soft cheese, white meat, swordfish or tuna; ideal with shellfish and seafood, spectacular accompaniment to spicy Asian cuisine and creative spicy/aromatic creations such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal, ginger, oranges, apricots, jams and fresh herbs like tarragon, rosemary, dill, thyme, bay laurel, chervil, saffron, mint or lemongrass which offer a wild interplay of aromas.