Reveals a kaleidoscope of scent notes: rose petals, spicy flowers of lilies, ylang ylang, tiare, ripe yellow exotic fruits, honeydew melon, mango, passion fruit, lychee, citrus zest and spicy notes of dried herbs, ginger , Saffron, cloves, cinnamon and nutmeg.
Deep aroma, rich in body and extract, but with a fine, spicy juiciness and salty minerality that becomes more and more apparent with age; Almost infinitely long in the finish.
The unmistakably aromatic wines of the Cantina Tramin winery are made in the home of Gewürztraminer. The association of 300 small winegrowers in an extraordinary terroir with an Alpine-Mediterranean character offers optimal production conditions thanks to an individual, sensitive and flexible design of the vineyard work Nussbaumer is the best for them.
Winter ended with heavy snowfalls in the mountains. Warmer temperatures in March and April as well as well-nurtured soils caused premature and quite uneven budburst. A cool May then delayed flowering. A damp and hot month of June increased the risk of fungal diseases, which could be contained by intensive manual work in the vineyards. A dry spell, interrupted only by short and violent thunderstorms, characterised the rest of the summer. Two heat waves basically had no negative effect whatsoever. By mid-August, lowest temperatures started to drop significantly. A substantial diurnal temperature variation was registered throughout the harvest, which began about two weeks later than in the previous year.
The white wines of the 2019 vintage show impressive freshness and especially Gewürztraminer showcases particular elegance. The red wines present a lot of fruit and lively tannins.
- Altitude: 350 -550 m
- Soil: calciferous gravel with loam on porphyry bedrock
- Age of vines: 10 – 40 years
- Exposure: South-East 70%, South 30%
- Climate: Extreme interplay of sunny days influenced by the Mediterranean climate and cool nights marked by the cold downslope winds from the surrounding mountains.
- Harvest: end of September – end of October
- Yield: 45 hl/ha
At harvest, the grapes are delivered in small bins and gently pressed after a short period of maceration. Fermentation takes place slowly, at a controlled temperature of 18°C in small stainlesssteel tanks. Must clarification occurs through natural sedimentation of the particles.
Nussbaumer matures in small steel tanks with constant lees-contact until the end of August. After bottling, its rests in the bottle for another 3 months.
Total maturation period is at least 14 months.
Bright, intense golden yellow
Nussbaumer is a truly fascinating accompaniment to dishes. It goes well with antipasti made from fish dishes and smoked, well-matured soft cheese, white meat, swordfish or tuna; Ideal with shellfish and seafood, a spectacular accompaniment to spicy dishes from oriental cuisine and creative spicy-aromatic creations, such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal root, ginger, oranges, apricots, vinegar, jams and fresh herbs such as tarragon , Rosemary, dill, thyme, bay leaf, chervil, saffron, mint or lemongrass, which offer an unleashed interplay of flavors.