Nussbaumer

selection range

Nussbaumer is Italy’s most awarded Gewürztraminer. A wine where the elegance and spicy aromatics of this ancient variety find their maximum expression.

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The only Gewürztraminers that can compete with Alsace’s are those from Alto Adige, and of these, Nussbaumer is the best.

Ian D’Agata, Decanter, january 2015

VINTAGE

REFINING MONTHS

YEARS OF AGING POTENTIAL

APPELATION

Alto Adige DOC

VINTAGE

2019

Vintage Description

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.

TECHNICAL INFORMATION

grapes: Gewürztraminer
yield: 45 hl/ha
altitude: 350 -550 m
slope exposure: South-east 70 %, South 30 %
harvest: end of September – end of October
soil: calciferous gravel with loam on porphyry bedrock
age of vines: 10 – 40 years
climate: Extreme interplay of sunny days influenced by the Mediterranean climate and cool nights marked by the cold downslope winds from the surrounding mountains.
bottles produced: ca. 70,000, 700 magnums and a few other large formats

Winemaking

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.

MATURATION
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 thus at
least 14 months.