It has slightly sweet and chewy, this waxy expression of Gewürztraminer opens with bright tones of exotic fruit, honeysuckle, white rose, dried ginger and candied lemon rind. The aromatic intensity is impressive and the wine is extra creamy.
This grape varietal is named after the winegrowing village of Tramin (AltoAdige) located in the Bassa Atesina. The grapes have a slightly red colour. This Gewürztraminer grows in the Eastern side of Bassa Atesina at an altitude of 280-350m, where the conditions for this variety are ideal. The light and warm soils, the sunny slightly inclined slopes, are beautifully expressed in the glass.
Cantina Girlan was founded in 1923 in an ancient farmstead from the 16th century. Back then 24 winegrowers laid the foundation stones of what was later to become the winery we see today. The walls, steeped in ancient tradition, and the labyrinthine corridors of the cellar harbour the secrets of state-of-the-art winemaking technology and hold the ideal conditions for ageing our wines.
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. We pursue the following main objectives: we seek, on one hand, to showcase and promote the historic local grape varieties and on the other, to create impressive characterful wines using international grape varieties yet keeping them closely connected to the land. This is all achieved while respecting nature's flow and rhythms.
Pairing Suggestions: We recommend serving this wine with shellfish and flavoured cheeses. It is also a good match with spicy dishes and sweet and sour creations with an Asian touch.
Maturation: The alcoholic fermentation takes place in stainless steel tanks at a controlled temperature and its aging takes 6 months on the fine lees, without malolatic fermentation.
