Abbazia di Novacella
Gewurztraminer 2025
| Denomination | DOC Alto Adige Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | Minimum ageing of 6 months in stainless steel |
- Name and variety: Alto Adige DOC, pure Gewürztraminer, 2025 harvest
- Intense aromas: notes of rose and lychee, with hints of grapefruit, vanilla and cloves
- Vinification in steel: gentle pressing, use of indigenous yeasts, fermentation at 20°C
- Vineyards: 600-900 m above sea level, gravelly moraine soils and significant temperature variations
- Pairings: 12-14°C, ideal with shellfish, Asian cuisine and blue cheeses
Description
What kind of wine it is
Gewürztraminer Abbazia di Novacella is a still aromatic white wine with a Controlled Designation of Origin produced in Alto Adige. Made from Gewürztraminer grapes, it offers a dry, full-bodied sip with a rounded structure, balanced by a fine acidity that ensures excellent drinkability and a long, spicy finish. On the nose, it opens with intense aromas of rose and lychee, enriched by hints of grapefruit, vanilla and cloves.
Where it comes from
The grapes come from vineyards located between Bressanone, Varna and Naz-Sciaves, cultivated at altitudes between 600 and 900 metres. The rows, trained using the Guyot system and facing south, south-east and south-west, benefit from a climate characterised by marked temperature variations between day and night. The roots sink into soils of morainic origin, rich in gravelly, silty and clayey fractions. This pronounced mineral content is fundamental in defining the fruit's clear aromatic identity.
How it is produced
The vinification process begins at the end of October with manual harvesting and meticulous selection of the bunches. After gentle pressing, the must undergoes alcoholic fermentation in stainless steel tanks at a controlled temperature, using indigenous and selected yeasts. Maturation continues for at least six months in the same containers, a choice aimed at preserving the varietal aromas and ensuring a pronounced expressive clarity.
History and Curiosities
Produced by Augustinian monks in the ancient Abbey of Novacella, founded in 1142, this Gewürztraminer Alto Adige DOC celebrates a thousand-year-old tradition. Among the curiosities linked to its international prestige are the accolades from critics, such as the 92 points awarded by James Suckling and the 2 red stars from Veronelli.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1142
- Oenologist: Celestino Lucin
- Bottles produced: 900.000
- Hectares: 100
Also owned by the Abbey is a vineyard located in South Tyrol's main wine-growing area: the Marklhof estate in Cornaiano, on the 'wine road' near Bolzano. The sandy, dry soil and the airy climate of these hills make it possible to obtain excellent red wines, including a characteristic Kalterersee, a very fine Schiava and a very elegant Pinot Noir.
A third Novacella vineyard is located in Bolzano, around the ancient and tiny St. Mary's Monastery. Here, in the dry and very warm climate of the valley floor, a full-bodied dark Lagrein matures, which is particularly suitable for ageing.
In our wine cellar, the grapes from these three vineyards are raised to wines whose distinct character and quality has been rewarded by the loyalty of generations of friends and connoisseurs. Read more
| Name | Abbazia di Novacella Gewurztraminer 2025 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Abbazia di Novacella |
| Story | History and Curiosities Produced by Augustinian monks in the ancient Abbey of Novacella, founded in 1142, this Gewürztraminer Alto Adige DOC celebrates a thousand-year-old tradition. Among the curiosities linked to its international prestige are the accolades from critics, such as the 92 points awarded by James Suckling and the 2 red stars from Veronelli. |
| Origin | Between Bressanone, Varna and Naz-Sciaves (South Tyrol, Italy) |
| Climate | Microclimate with warm daytime temperatures and cool nights (marked diurnal temperature variations), south and south-west exposure, vineyards at 600-700 m above sea level. |
| Soil composition | Silty-sandy gravel of morainic origin |
| Cultivation system | Guyot |
| Plants per hectare | 6000 - 7000 |
| Yield per hectare | 50 hl/ha |
| Harvest | End of October |
| Fermentation temperature | 20 °C |
| Production technique | Soft pressing; alcoholic fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature; ageing in stainless steel for at least 6 months |
| Wine making | Careful selection of grapes harvested at the end of October; gentle pressing; alcoholic fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature (around 20°C); ageing in stainless steel for at least 6 months; subsequent bottling. |
| Aging | Minimum ageing of 6 months in stainless steel |
| Total acidity | 4.8 gr/L |
| Residual sugar | 4.0 gr/L |
| Dry extract | 24.0 gr/L |
| Allergens | Contains sulphites |