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Product details
| The Habersack Gewürztraminer Orange is a successful debut from the winemaker. The color medium amber with golden reflections, enticingly of orange zest, salted caramel, chamomile, and a floral spice, make this macerated Traminer a very interesting companion to food. The Gewürztraminer Orange with spontaneous mash fermentation for 12 days, aged for 8 months in small wooden barrels, reflects the passion and skill of the winemaker. With a storage capacity of about 5 - 10 years, this wine promises a development that will excite connoisseurs and enthusiasts alike. Its complexity and depth make it a highlight for any wine tasting. |
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Recommended moments of enjoyment with Gewürztraminer Orange |
| The Gewürztraminer Orange is a versatile companion for special occasions. It pairs excellently with meat, vegetables, and cheese, unfolding its variety of flavors especially well during a cozy dinner with friends. Serve this wine at a temperature of about 15-16°C to bring out its complex aromas fully. Its beautiful amber color and complex, rounded taste ensure enthusiasm. The wine should be stored in a cool, dark place to preserve its quality. Ideal is storage at a constant temperature. Before enjoyment, it is recommended to decant the wine to fully develop its aromas. This wine is suitable for storage for about 10 years, making it an excellent choice for collectors and wine lovers who appreciate the development of a wine over time. |
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Karin Habersack: Winemaker with Passion |
| Karin Habersack, a "Sustainably" certified winemaker from Weiden am See, represents the second generation in a family dedicated to viticulture. In the vineyard, they focus on as natural cultivation as possible and therefore completely refrain from using insecticides or herbicides. Moreover, the vineyards are greened between the rows throughout the year. In the cellar, the precious natural treasures are vinified as gently as possible, so they reflect their authentic character, depending on the vintage & variety. "After the harvest, we fill fully ripe, healthy grapes into an open vat for spontaneous mash fermentation. For about 10-15 days, the mash is then regularly punched down by hand, so the aromas, color & tannins are leached from the skins. Finally, the wine is gently pressed & aged on the lees in used barrique barrels for several months. With reduced sulfur use, we then bottle the finished orange wines unfiltered & seal them with natural cork". |
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- Cheese
- Fish
- Meat
- 2021
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