GEWÜRZTRAMINER 2023
TRENTINO SUPERIORE DOC

Situated in the Upper Tennese region, La Préa owes its name to the presence of an enormous boulder. As well as enjoying a splendid panorama, this village has a great vocation for Gewürztraminer.

VINEYARD CHARACTERISTICS

Seasonal performance Mild and not very rainy winter, but vegetative recovery was slowed by a cooler-than-usual April. The subsequent period, characterized by prolonged and abundant rains with long plant wetting times, challenged the winegrowers, who thanks to their competence and experience protected the vines from fungal attacks. The season continued with higher temperatures. The strong daily temperature variation, with very cool nights that slowed veraison, allowed the acidic component of the grapes to be preserved, particularly important for white wines. The harvest was slightly later and less productive than the previous one, but allowed the production of well-ripened grapes with optimal acid balance.
Location of the vineyards Mainly the upper Tenno area, but also other sites characterized by an altitude above 400 m a.s.l., optimal exposure and significant daily temperature variation.
Grape variety used 100% Gewürztraminer.
Type of terrain Medium texture verging oncalcareous.
Training system Guyot and simple Trentino pergola.
Production Around 5,000-6,000 kilos of grapes per hectare.

VINIFICATION AND AGEING

Harvest It took place on September 21st and 27th with careful manual selection of grapes, favoring the cooler hours of the day (morning) and using small containers for transport to the cellar.

Vinification The perfectly intact grapes were quickly transported to the cellar, where they were cooled and then destemmed and crushed. This was followed by pre-fermentation maceration in contact with the skins for several hours in the press and gentle, slow pressing. Alcoholic fermentation took place in stainless steel tanks at a controlled temperature of about 17 °C (63 °F) for about ten days.

Ageing At the end of alcoholic fermentation, after an initial racking to remove the coarser lees, periodic batonnage was carried out until the end of April to suspend the finer lees in order to give the wine greater complexity and fatness. On 18 July 2024, 5,453 bottles were bottled. Bottling was followed by a year of refinement in the bottle before marketing.

ORGANOLEPTIC CHARACTERISTICS

Colour Inviting straw yellow colour tending towards golden and a good consistency.
Aroma An unmistakable intensity and complexity of aromas is detected, immediately recalling the original variety, with notes ranging from rose petal to mango, from yellow peach to lemongrass, from citrus to candied fruit wrapped in a veil reminiscent of beeswax, and spices like ginger and nutmeg.
Flavour On the palate it delivers what it promised on the nose, giving a warm and silky entry, with evident sapidity and minerality, with long and intense hints of rosewater and ripe fruit. Good personality, with volume, softness and aromatic persistence.

ANALYTICAL DATA

Alcohol 14.00% vol.
Residual sugar 3.4 g/l.
Total acidity 4.16 g/l.
pH 3.56.
Contains sulphites.

PAIRINGS

• Risotto with fish and/or crustaceans.
• Turkey breast in orange sauce with sweet spices.
• Couscous with vegetables and peppers.
• Mixed fried fish.

SERVING TEMPERATURE

Serve at 13 °C (55 °F), in medium-width glasses.

STORAGE CONDITIONS

Keep in a cool place, away from the light and sources of heat. Always store the bottle lying down.

AGEING POTENTIAL

Beyond 5 years.