Gewürztraminer is planted in the vineyards of the Pressano hill that have sharper slope, good drainage, and shallower soils. The vines are trained on the Guyot system, with a density of between 5,500 and 8,000 trunks per hectare, and an average age of 20 years. The vineyards have western and southwestern exposure.


The hand-picked grapes are crushed and macerated for about 6-8 hours before being pressed. The fermentation takes place in stainless steel vats, and the wine remains in contact with the lees until spring. The fermentation is stopped in a small part of the total volume, in order to preserve a light natural residual sugar. The wine is bottled at the end of the summer after the harvest, and sold starting in the fall.


The Gew?rztraminer variety is very demanding in terms of terroir, and imposes very low yields in order to achieve the optimal ripening of the grapes. Approximately 5,000 kilos/ hectare of grapes are produced in this vineyard.

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