Gewurztraminer Franz Haas Alto Adige Doc

Gewurztraminer literally means aromatic Traminer and it is in effect a very aromatic grape variety thanks to the large amount of aromatic molecules, called terpenes, that are assembled in the skin of the grape during its ripening. After the hand-harvest, grapes are left to macerate in their own juice for 5-6 hours in a controlled atmosphere (without oxygen) and at a temperature below 10°C. Afterwards, they are pressed and the musts are inoculated with selected yeasts generating the alcoholic fermentation at a temperature below 16°C. After fermentation, the wine is left in contact with fine lees for six months before bottling.