Kolbenhof, Gewurztraminer, Alto Adige DOC

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Soil: Marly, light, well ventilated and warm up quickly in spring.

Winemaking: The grapes are lightly crushed and the juice is cold macerated for a few hours together with the skins. The mass is then pressed, the must is clarified by natural sedimentation and fermentation takes place at a controlled temperature. All these procedures combine to exalt the typical varietal character of the wine

	Organoleptic properties COLOUR: full, bright straw yellow AROMA:  concentrated with a strong aromatic character reminiscent of dried flowers and rose petals which develops and intensifies in the glass FLAVOUR: Full-bodied, luscious but dry on the palate, the opulence cut by vibrant, firm acidity
	Best enjoyed at a temperature of 15-18°C.
	On its own as an aperitif, with shellfish, asian inspired food and gorgonzola cheese

How to keep

This wine will certainly increase in importance and take on an even more accentuated personality after it has been aged for 2-3 years, although it should not be considered a wine to age for a long period. The bottles should be laid horizontally in a cool, dark, humid wine-cellar