Gewurztraminer Elena Walch 'Kastelaz' 2021

Gewurztraminer Elena Walch 'Kastelaz' 2023

Elena Walch

Gewurztraminer Elena Walch 'Kastelaz' 2023

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Gewurztraminer Elena Walch 'Kastelaz' 2023

was €43.10 Special Price €38.79 - 10%
Availability: In stock
SKU
00004420
The lowest price from last 30 days: €38.79
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Stima data di consegna

Elena Walch's ''Kastelaz'' Gewurztraminer is produced exclusively from grapes grown in the vineyard of the same name. It ages in bottle in a disused mine in the Ridanna Valley at 2,000 meters above sea level, in total darkness and complete isolation. The absolute lack of light, the constant cellar temperature of 7°C, and 95% humidity, along with extremely low air pressure, positively influence the maturation process of this wine, granting it a long and youthful potential.

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Il Vino in sintesi

In summary

Wine list: Gewurztraminer
Grape varieties: Gewurztraminer 100%
Alcohol Degree: 14%
Country: ITALY
Production area: LAGO DI CALDARO
Year: 2023
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9089/100
Come gustare il vino

How to taste it

When to drink it: 3-5 years
Serving Temperature: 10-12 °C
Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)
Recommended pairings:

Visual tasting

Crystalline, straw yellow in color with bright golden reflections. Consistent.

Olfactory tasting

On the nose a pleasant aromatic freshness that evolves into a desired minerality on the palate.

Taste tasting

Deep aromas tied together, sensations of strong complexity but wrapped in a refined elegance.

What to pair wine with Gewurztraminer Elena Walch 'Kastelaz' 2023

The Gewurztraminer ''Kastelaz'' Elena Walch pairs well with shellfish, scampi, lobster, oriental dishes and blue cheeses.

Contains sulfites.

Elena Walch's ''Kastelaz'' Gewurztraminer is produced from grapes grown exclusively in the vineyard of the same name. Before pressing, the must is macerated on the skins for six hours. Soft pressing and static decantation of the must by lowering the temperature are followed. Fermentation takes place in stainless steel at a controlled temperature of 18°C. After fermentation, the wine ages for a long time on its own lees ''sur lie.'' This is followed by bottle aging for four years in a disused mine in the Ridanna Valley at 2,000 meters above sea level, in total darkness and complete isolation. The complete lack of light, the constant cellar temperature of 7°C, and a humidity of 95%, along with extremely low air pressure, positively influence the maturation process of this wine, granting it a long and youthful potential.

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