Features
Name:
Aimè Gewürztraminer DOC 2024
Terrain:
medium-heavy clay soils in the 'Girlan' sub-zone as in Egna and in the 'Mazon' sub-zone in Bassa Atesina
Cellar
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in the village of Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard cultivation area of 220 hectares, in the best growing areas of the Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 metres between San Michele and the Adige Plain. 1980, the Girlan Winery increasingly focused on the Pinot Noir grape variety and launched the Trattmannhof Mazon Pinot Noir for the first time. In '75, the pioneer Hartmuth Spitaler recognised the unique potential of the Gschleier sub-zone and produced a Vernatsch exclusively from this sub-zone for the first time. In addition, a close collaboration was established with the artist Paul Flora regarding label design. The Girlan philosophy is, on the one hand, to revalue the old South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and, on the other hand, to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 countries.
Description
Girlan's Gewürztraminer 'Aimé' is an aromatic white wine produced between Egna, Mazon and Montagna in the Bassa Atesina, from the best vineyards of the Girlan winery, where this grape variety finds optimal growing conditions. It is a wine with a persuasive character of yellow fruits and spices.
Organoleptic characteristics:
Crystal clear straw yellow colour
The nose is intense and aromatic of orange blossom, yellow fruit, lychee, yellow peach, pineapple, candied grapefruit, sweet spices, especially cinnamon.
On the palate it is full and soft, warm, with a light buttery note and at the same time mineral.
Storage time:
3-4 years
Vinification
After a short maceration and whole cluster crushing, the must is destemmed by natural sedimentation. Fermentation at controlled temperature in stainless steel vats. Maturation on fine lees in stainless steel tanks without malolactic fermentation for 6 months
Acknowledgements
