Gewurztraminer DOC, Alto Adige, Colterenzio
Germany – 2019
Tasting Note: Golden yellow in colour, spicy in aroma and flavour, reminiscent of yellow roses, cloves, lychees and nutmeg. Luscious and powerful on the palate with an elegant, dry and aromatic finish.
Food Matching: Enjoyable as anapéritif, but also an ideal match for fish and seafood, as well as Oriental food, foiegras, duck, lobster, crayfish and pasta dishes with aromatic sauces. Furthermore, it is a perfect complement to cheeses, or just by itself as a refreshing glass instead of dessert.
Vineyard: The Guyot training system is used with a planting density of 5,000 vines per hectare (2,471 acres). The vineyard is situated inGirlan in the commune ofEppan at an altitude of 450 meters (approx. 1,350 feet) above sea level. The soil is gravel with clay and limestone deposits.
Vinification: As little as possible and as much as is absolutely necessary is the motto of the professional winery team. Experience and intuition go hand in hand with the most up-to-date technology. Fermentation tanks lined with a refrigeration liquid jacket, and high capacity refrigeration units are used fortemperature-controlled fermentation in order to preserve varietal character in white wines. There is still controversy surrounding methods of "raising" the young wine and the team atSchreckbichl/Colterenzio are constantly in touch with colleagues in other wine-growing areas from France to California to New Zealand. Temperature-controlled fermentation takes place at 18°C in stainless steel tanks. After fermentation the wine is racked and sits on its lees until shortly before bottling.
Awards and Press News: ‘Delicious’, was team leader Hamish Anderson’s summary of this Gold winner, which he described as ‘very aromatic and perfumed, with some Asian spice and ginger, leading to a more restrained palate with chalk and lime zest’, whilePrestonfield House’s DaveCushley pointed out that it was ‘voluptuous and refreshing at the same time’. ‘Rosewater, pear and lychee aromas, with a ripe, floral palate’ made this an ideal match for ‘seabass curry and coconut’, according to team leader JanKonetzki. Gold Medal, Sommelier Wine Awards 2019
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