Traminer Aromatico

The hand-harvested and destemmed grapes undergo around 18 hours of skin contact at 10–12 °C. The must ferments and matures for approximately six months on fine lees in stainless-steel tanks; spontaneous fermentation is not stated. The wine displays intense aromas of Bourbon rose, ginger and melon, along with subtle vanilla notes. On the palate, it is elegant, fresh and soft, with lively acidity, medium body and a lingering finish. Oxygen reduction during maceration is achieved using recycled fermentation CO2, with the aim of limiting the use of antioxidants. ([venica.it](https://venica.it/en/2024-vintage/traminer-aromatico-doc-collio-2024/?utm_source=openai))