Vineyards in Trentino at 350 m a.s.l. with about 5000 vines per hectare.
Training system: Gujot.
Grapes harvested in mid-September and sorted manually in small baskets are brought to the cellar for soft pressing and static decantation of the must. The primary fermentation takes place at 18/19°C with selected yeasts, in steel containers, where the wine continues its evolution even after the fermentation is completed. This yields the maximum expression of the aromatic tones. After a few months of aging on the 'fine lees', during which its organoleptic characteristics become more complex, it is filtrated and bottled. The resting period in the bottle completes its character.
Colour: bright, golden yellow.
Smell: aromatic, floral, spicy.
Flavour: full, enveloping.
Alcohol content, % vol. 13.00 -13.50
Sugars, g/l 6.00 - 7.00
Total acidity, g/l 5.00 - 6.00
8 - 10°C Uncorking the bottle just before serving
HOW TO INDICATE IT ON THE WINE LIST
“Geck” Gewürztramier Trentino DOC - Astoria