Traminer Aromatico

0.75l

$23.00

Traminer Aromatico

Italo Cescon

Traminer Aromatico

In stock

$23.00

Taxes included. Shipping calculated at checkout.

The Product in Brief:

✓ White Wine Trevenezie IGT

✓ 100% Traminer

✓ Vintage: 2024

✓ Alcohol Content: 13.00%

✓ Bright straw yellow color, unique, intense and elegant aroma

✓ Good balance between flavour and softness

Manufacturer Card

Gewurztraminer, also known as Gewurztraminer, is a pink grape. The name is formed from the German word “Gewürz”, past participle of the verb “würzer”, which means to flavour, and from “Tramin”, in its dialectal declination, which recalls the place where this unique and tasty wine was born: Termeno. The Traminer Aromatico "Il tralcetto" has a bright straw yellow colour and a unique, intense and elegant aroma. With a refined, floral, fruity and slightly mineral bouquet, from which emerge sweet hints of flowers and fruit such as jasmine and exotic fruit.

Taste: harmony and refinement are the expression of a good balance between flavor and softness, which lets the typical aromatic notes speak and never abandon the palate, in the pleasant company of a velvety finish.This wine offers an explosion of intense and complex aromas: a fruity bouquet of lychee, passion fruit, pineapple and spicy pepper, cloves and star anise with a floral tone.Recommended as an aperitif, with fish and white meat dishes, soft cheeses.

Product Sheet:

Grape variety: 100% Traminer

Production area: Planting area in the San Foca hamlet (PN), Friuli Venezia Giulia

Land characteristics: Gravelly alluvial soil, Guyot training system, 4,500 plants per hectare, yield 100 q/ha

Organoleptic notes: Bright straw yellow color, unique, intense and elegant aroma. With a refined, floral, fruity and slightly mineral bouquet, from which emerge sweet hints of flowers and fruit such as jasmine and exotic fruit. Taste: harmony and refinement are the expression of a good balance between flavor and softness, which lets the typical aromatic notes speak and never abandon the palate, in the pleasant company of a velvety finish.

Serving temperature: 8° C, in very chilled square glasses.

Alcohol Content: 13.00%

Refinement: The refinement begins in steel tanks for 5 months and ends in the bottle for a further 3 months before being put on the market.

Winemaking Notes: After destemming, a pre-fermentative cold maceration follows at a controlled temperature of 2/3 °C for 8 hours. The soft pressing gives a 60% yield of free-run must, which is followed by alcoholic fermentation conducted at a constant temperature of 12° C for 14 days. The refinement begins in steel tanks for 5 months and ends in the bottle for a further 3 months before being put on the market.

Yield per hectare: 100 q/ha.

Harvest period: Entirely manual harvest in the first ten days of September.

Pairings: recommended with aperitifs based on marinated raw fish, smoked trout or pork fillet, cooked white meat sausages, soft cheeses, crustaceans and molluscs, surprising with asparagus risotto. Tradition: "riso coe cappe" or Venetian scallops.

The Friuli Venezia Giulia region is a beautiful area located in northeastern Italy, bordering Austria and Slovenia. Known for its rich culinary tradition and exceptional wine production, this region offers a variety of unique, high-quality food and wine. Friulian cuisine is based on fresh, authentic ingredients, often locally sourced. The region is renowned for its cured meats, such as Prosciutto di San Daniele and Prosciutto di Sauris, both made from selected pigs and carefully cured to create a rich, delicate flavor. Other typical cured meats include pancetta, salami, and cotechino, which are prepared using traditional methods passed down through generations.

The Friuli Venezia Giulia region is also famous for its cheeses. Montasio is one of the most well-known, a semi-cooked cheese made from cow's milk with an intense, aromatic flavor. Also not to be forgotten is Jamar, a raw and semi-raw cheese with a smooth, enveloping flavor. As for first courses, Friuli Venezia Giulia offers specialties such as cjarsons, a type of ravioli filled with a mix of sweet and savory, made with aromatic herbs, cheese, nuts, and spices. Another typical dish is frico, a type of potato and cheese omelette, often enriched with ham or spices. The region is also renowned for its quality wines.

Friuli Venezia Giulia is famous for its white wines, particularly Friulano, a dry and aromatic wine; Ribolla Gialla, with its fruity and lively flavor; and Pinot Grigio, known for its elegance and freshness. Red wines include Refosco dal Peduncolo Rosso, an intense and spicy wine, and Pignolo, a wine with great structure and character. The Friuli Venezia Giulia region is also renowned for its desserts. Gubana is one of the most famous, a leavened pastry filled with walnuts, almonds, pine nuts, raisins, and spices, all wrapped in a crispy shell. It's impossible to talk about Friuli Venezia Giulia's food and wine without mentioning its seafood.

The region has a rich fishing tradition and offers a variety of fresh and delicious seafood, such as sarde in saor (sautéed sardines), grilled cuttlefish, and mussels Triestina-style. The region is also famous for its coffee. Trieste, the region's main city, is considered the capital of Italian coffee. Trieste's coffee tradition is deeply rooted, with historic cafés offering a wide selection of blends and a unique atmosphere. Finally, the Friuli Venezia Giulia region offers a rich variety of high-quality food and wine. From cured meats to cheeses, from pasta dishes to fine wines and traditional desserts, every specialty reflects the passion and authenticity of Friulian cuisine.

In 1957, about 30 km from Treviso, the story of our company began thanks to the intuition and courage of our beloved founder, Italo Cescon. From that moment, a passion for wine became the lifeblood that fueled our lives, us children—Gloria, Graziella, and Domenico—along with our dear mother Chiara, custodians of the memories and secrets of a family that has made viticulture its mission. We are located in the Piave DOC production area, between the Treviso hills and Friuli, with Montello to the north and the Venetian lagoon to the south, along the axis of the Piave River. This story actually began a few years before 1957, when Italo Cescon, having just returned from military service in 1954, decided to follow in his grandfather Domenico's footsteps, starting wine production in the small winery "Enoteca Italo Cescon."

From the beginning, we stood out for exclusively selling bottled wine, with handwritten straw paper labels and the distinctive Tralcetto, a symbol born from a spontaneous gesture: tying a knotted stick to the neck of the bottle. In 1967, after the 1966 flood, we moved to the company's current headquarters in Roncadelle (Treviso) to expand logistics and production. The 1970s saw our wines conquer European markets, from Rome to Milan, from Germany to Switzerland and France, thanks to our father's entrepreneurial vision. The 1980s marked the pinnacle of our production, with the launch of the "La Cesura" line, which earned major international recognition for wines such as the Raboso DOC Piave and the Manzoni Bianco 6.0.13.

In the 1990s, we, the third generation—Gloria, Graziella, and Domenico—continued our family's legacy with enthusiasm and innovation. We renewed the Italo Cescon brand in 2006, maintaining its historic character while adapting it to the needs of modern consumers. In 2008, we planted the first vine of Incrocio Manzoni 6.0.13 on the new Fagarè estate, a few kilometers from Treviso, constantly investing in new vineyards, research, and experimentation. For us, making wine is not just a job, it is our vocation. We feel called to share what we have created because together we have given voice to our greatest passion. Our wines fully express the flavors of our land, revealing the life of a project carried out with love and dedication. The connection between land and vineyard is the first step in giving a wine its own character. Protecting the vineyard and the soil on which it grows is our duty. While the grapes on the vine have everything they need to ripen, in the cellar they find the space to develop their full personality, thanks to special processes and time.

It's the union of individual parts that creates something greater. Starting from this premise, we have refined every step over the years to get ever closer to the best result. The grape is our starting point; it's the attention to detail that makes the flavor of each of our wines unique. We cultivate our organic vineyards respecting their natural cycles and in an eco-sustainable manner. Biodiversity is the true wealth of our land, and it is precisely thanks to this balance and the mutual relationships between these plant species that we are able to obtain authentic products. To enrich the soil of our land, we use the ancient technique of green manure, an effective and natural method for enhancing the fertility of the vineyard. This method, studied and refined over the course of our experience, represents us and our winery; we have defined our own path, personal and unique, like our wines. Today the Italo Cescon winery has 120 hectares of vineyards: 80 hectares in south-eastern Veneto (of which approximately 20 hectares are owned), 15 hectares in Friuli Venezia Giulia and 15 hectares on the hills of Valdobbiadene.