“Stoass” Traminer Aromatico Alto Adige DOC 2024

    Pfitscher | South Tyrol
    Tenuta Pfitscher s.s.a. | Via Dolomiti 17 | IT 39040 Montagna

    "Stoass" Traminer Aromatico Alto Adige DOC 2024
    17,90 €

    01210224 · 0,75 l · 23,87 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

    Ratings
    • Grape variety: 100% Gewürztraminer
    • Cultivation: conventional
    • Maturation: 6 months stainless steel on fine yeast
    • Vegan: yes
    • Filtration: yes
    • Alcohol content: 13,50 % vol
    • Serving temperature: 10‑12 °C
    • Storage potential: 2029+
    • Closure: Diam
    • Food recommendations
      aromatic cheese, asian cuisine, savoury biscuits
    • Total extract: 22,55 g/l
    • Total acidity: 5,42 g/l
    • Residual sugar: 1,01 g/l
    • Sulfite: 102 mg/l
    • pH value: 3,44
    • Allergens
      contains sulphites
    • Nutritional Information per 100 ml
      • Energy in kcal: 78 kcal
      • Energy in kJ: 325 kJ
      • Carbohydrates: 0,80 g
      • Of which sugar: 0,10 g
    Character
    • Fruity/berry/juicy
    • Harmonious/soft and round
    Fits to
    • Desserts
    • Offal
    • Medium old cheese
    • Cakes and biscuits
    • Terrines/pasty
    stored air-conditioned

    Medium golden yellow. A spicy, intense nose with aromas of roses, lychee and lily blossoms. On the palate, it is full-bodied and round with a rich, creamy texture. Spicy and mineral notes are complemented by fresh acidity, alongside hints of apricot and honeydew melon. Gewürztraminer Stoass finishes harmoniously with a delicately fruity and smooth finish. SUPERIORE.DE

    "Sometimes playing it straight is exactly right. This brings classic Gewürz without the drama: flowers lead the way while tropical fruit keeps it green and lean. The palate follows that same path until spice kicks in late game to remind you what grape this is. When balance beats boldness." Wine Enthusiast

    "An aromatic wine with notes of lychee and white peach. It is at its best on the palate, where it displays liveliness and fresh acidity alongside refined extraction." James Suckling

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