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WINES OF NORTHERN ITALY
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Gewürztraminer Alto Adige DOC
Few realize that Alto Adige is the spiritual home of Gewürztraminer—which translates to “spice carrier,”
for its spicy, exotic notes. It has been a hallmark offering at Tramin since it was founded more than one
hundred years ago. Today, the grapes are sourced from vineyards in Montagna and Termeno, where this
grape is known to produce wines of particularly high caliber.
“Moriz” Pinot Bianco Alto Adige DOC
Although the Pinot family of grapes traces its origins to France, these grapes have been grown in the
Alto Adige since antiquity and are considered local varieties by those who live in the area. The vines
that produce Tramin’s Moriz Pinot Bianco give lower-than-normal yields for the area and produce
concentrated fruit. The body and structure of the Pinot Bianco grapes are enhanced by a period of
lees-ageing a small period of time resting in oak barrel. The name Moriz refers to the patron saint of the
village of Soll, which is perched in the hills above tramin and sources the fruit for this marvelous wine.
“Stoan” Alto Adige DOC
The name of this exotic Alto Adige blend refers to the stony soil in which the grapes are grown, which
in local dialect is referred to as “stoan.” This aromatic white wine is made from Chardonnay, Pinot
Bianco, Sauvignon Blanc, and Gewürztraminer grapes which are blended together and fermented in
large oak barrels before being refined an additional seven months before bottling.
“Unterebner” Pinot Grigio Alto Adige DOC
This is not your typical Pinot Grigio. Made using hand selected grapes from the Unterebner vineyard
in Alto Adige, the wine is refined in large oak casks. After seven to eight months of lees contact, the
resulting wine is rich, refined, and elegant.
“Nussbaumer” Gewürztraminer Alto Adige DOC
This Alto Adige classic is made from 100% single vineyard Gewürztraminer, grown in the highly
esteemed Nussbaumer plot. This privileged vineyard site is bathed in maritime breezes from Lago di
Garda and sits at a higher elevation, resulting in a longer growing season. After harvesting in multiple
passes to capture the optimal ripeness of each bunch, the grapes are fermented in stainless steel tanks
to preserve their freshness and purity.