Gewürztraminer Peter Zemmer

Yield per hectare: 65 hl.
Vinification: The grapes are pressed and the stems are removed in the
pneumatic tank press. Before being pressed, a 6 – 8 hour long cold maceration
takes place in order to enhance the fruitiness of the wine. Afterwards, the grapes
are gently pressed and clarified through the natural settling of sediments. The
alcoholic fermentation is carried out with pure strains of yeast at a controlled
temperature of 19 °C (66 °F).
Characteristic properties: Undoubtedly the most typical white wine of Alto
Adige; rich in body and aromatic.
Color: intensively radiant straw yellow to golden yellow
Bouquet: spicy tones, with hints of sweet muscat and the scent of dried
flowers, cloves, and rose petals
Flavor: full in the mouth, spicy, rich, fresh, and lively, with a very soft,
pleasant acidity
Recommended pairings: Crab, lobster, other shellfish, pâtés, and as an aperitif
Serving temperature: 10 – 12 °C (50 – 54 °F)
Cellaring: 3 – 5 years