Pinot Grigio – 2025

Cantina Tramin Pinot Grigio DOC - a Pinot Grigio from South Tyrol

The Cantina Tramin Pinot Grigio 2023 is a full-bodied, rich white wine from South Tyrol. The Pinot Grigio, often referred to as Ruländer in South Tyrol and known as Grauburgunder here, presents itself in a delicate straw yellow. The Cantina Tramin Pinot Grigio brings alpine freshness to the glass. It has a pleasant, subtle fruit on the nose, with a floral scent. On the palate, the Pinot Grigio is pleasantly soft with a balanced richness. When fully ripe, notes of nuts and honey become noticeable.

Grauburgunder – Pinot Grigio

This South Tyrolean wine is a versatile food companion, pairing equally well with fine cuisine featuring seafood and freshwater fish as with hearty home cooking like a schnitzel with mushrooms.

• Origin Italy
• Growing region South Tyrol - Alto Adige DOC
• Winery Kellerei Tramin
• Grape variety Pinot Grigio (Grauburgunder)
• Vintage 2023
• 13% vol Alcohol
• 5.1 g/l Acidity
• 1.3 g/l Residual sugar

Cantina Tramin – Winemaking

A mild, low-rainfall winter with plenty of sunshine was followed in the 2023 wine year by a dry March with a comparatively early budbreak. Even though spring was rather cool and rainy, June saw a alternation of hot sunny days and rainfall. A hot summer and a rainy start to September demanded a lot of work from the winemakers. Fortunately, the weather god blessed South Tyrol with a golden autumn with ideal conditions for the grape harvest. Thanks to targeted work in the vineyard, as well as the experience and diligence of the cooperative members of Kellerei Tramin, the numerous challenges of the 2023 vintage were mastered brilliantly. The white wines of the 2023 vintage are cool and delicate and impress with juicy freshness and crispness. The red wines distinguish themselves through elegance and finesse.

The Pinot Grigio vines for this Cantina Tramin wine stand on calcareous, gravelly clay soils on hillsides between 200 and 400 m above sea level. The Pinot Grigio grapes were harvested by hand in several passes at the time of optimal physiological ripeness and brought to the winery building in small containers. There they were destemmed and further processed with gentle pressing. Fermentation took place at a controlled temperature (19°C) in stainless steel tanks where also the aging, partly with malolactic fermentation, occurred.