Selezioni e Cru
Traminer Aromatico
Variety
Traminer Aromatico
Vineyard location
Corona
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.600 plants/ha
Yield
30 hl/ha
Winemaking
Fermentation takes place in stainless steel tanks with indigenous yeasts (17/19 °C).
The wine remains on the fine lees for 10 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
The wine remains on the fine lees for 10 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
6 - 8 years
Serving temperature
11 °C
Food pairing
Foie Gras, grilled prawns, raw fish hors d’oeuvres.
Suggested dishes:
Mussels in creamy, white wine sauce. Smoked herring salad.
Venere black r ice with squid tentacles and brown prawns.
Suggested dishes:
Mussels in creamy, white wine sauce. Smoked herring salad.
Venere black r ice with squid tentacles and brown prawns.
