Selezioni e Cru
Selezioni e Cru
Traminer Aromatico
Traminer Aromatico
Vineyard location
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.600 plants/ha
30 hl/ha
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.
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.