Winemaking: PRODUCTION ZONE
Gewürztraminer is planted in the vineyards of the Pressano
hill that have sharper slope, good drainage, and shallower
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
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.