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Extending
over 7000 square kilometres, the Alto Adige is a mountainous
area, just like the rest of the region. 15% of its territory
is alpine and non-productive, 70% is woodland and pastureland
and a mere 15% is suitable for cultivation. The Alto Adige has
always enjoyed a strong wine-growing tradition, due to its
typical mountain climate, characterised by sharp daily and
seasonal temperature variations, with fresh summers and cold,
hard winters. Neither is rainfall too heavy and is well
distributed throughout the year. The climate is particularly
mild during certain periods due to the imposing mountains that
protect the region from the cold northern and hot southern
winds (fohn), which only reinforces the region's worth as an
excellent wine-producing area.
Vine-growing
and wine production boasts a long tradition in the Alto Adige.
The vine was already known long before the arrival of the
Romans and its survival and profusion were subsequently
guaranteed during the Middle Ages by the Benedictine and
Dominican monks when cultivation reached its height, covering
an area of 10,000 hectares. Today, however, vine cultivation
only covers half that area. This is largely due to the
annexation of the Alto Adige to Italy at the end of the war
(the largest wine producer in the world), the development of
the fruit-growing industry (more profitable) and urbanisation.
Amongst
the most important varieties grown in this area are the
Schiava, Lagrein and Traminer Aromatico, not to mention the
Kerner, Cabernet, Pinot Nero, Merlot, Moscato Rosa, Malvasia,
Mullerthurgau, Riesling, Sauvignon, Chardonnay, Sylvaner and
Pinot Bianco.
98.8%
of wine production in the Alto Adige is DOC and most of these
vineyards are located on the hills of the Adige Valley between
Merano and Salomo and the hills of Val d'Isarco between
Bolzano and Bressanone.
Of
the 116 communes in the South Tyrol, vine-growing is the
largest employer in 52 of them. Amongst the varieties grown in
this region, the most prominent is the Traminer Aromatico,
also known as the Gewurztraminer, Savagnin and Traminer Rosa.
The
word Gewurztraminer literally means "roaming"
Traminer, a term which draws its origins from the vine's at
times over-vigorous growth, resulting in a more distinct
flavour when harvested later in the season. The grape's nectar
is deemed particularly beneficial to the nervous system due to
its invigorating qualities, while its warm, velvet-soft and
intense flavour with nuances of almond and vanilla is said to
be an aphrodisiac to women. Indeed, the wine's diversity of
flavour makes it the ideal accompaniment to dry sweets and
cakes, or rather those "without frippery" (Luciano
Imbriani).
The
origin of this vine are attributed to the wine of Tramin (Termeno),
although some still believe it to have originated from Alsace.
As early as 1349 it is referred to in the "Book of
Nature" by Konrad Megenberg, dean of the Cathedral of
Regensburg, the ancient city of Franconia in Germany. It is
also said that this wine was the preferred drink of the
musical genius Ludwig Van Beethoven.
The
vine is characterised by a rosy-amber coloured grape resistant
to both the cold northern winds and cryptogamic disease, as
well as the grape moth, mentioned by Pliny the Elder in his
"Naturali Historia" under the name
"Rubella".
This
variety also flourishes in the Trentino, Friuli Venezia Giulia
and the Peligna Valley of Aquila.
There
is however, a vast difference between the Traminer of the
Lower Adige and that of the Bressanone valley. In the Lower
Adige, the Traminer grape is characterised by a greater
sweetness and is more intensely fruity, full-bodied and
aromatic, making it the ideal choice for a longer ageing
process. In the Val d'Isarco, the Traminer instead embodies a fresher, more refined
flavour with a delicate, floral and slightly aromatic bouquet,
fostered by an excellent microclimate.
Both
varieties are characterised by floral nuances of rose, sage,
mint, mallow and geranium, all herbs and flowers that feature
prominently in the decorations of the region's characteristic
farms and beautiful gothic-renaissance castles.
Of
particular note is the region's DOC Traminer Aromatico, an
appellation first granted in 1975. With a yield of 12000 kilos
per hectare, this wine has a minimum alcohol strength of 11.5
per cent.
The
wine has a straw yellow colour flecked with gold. The bouquet
shows intense, lingering aromas with the fruty scent of
aromatic apples and citrus fruit, combined with the floral
fragrance of orange blossom, interspersed with delicate sweet
spices.
The
wine has a dry, warm, soft flavour that is fresh and
flavoursome but balanced. Ideally, it should be served at
about 12/14°C and gives greatest enjoyment when drunk within
the first two years.
Traminer
wine is the perfect accompaniment to a variety of starter
dishes such as fish flavoured with herbs, goose liver
escalopes, oysters and clam soups made with wine and parsley,
lightly smoked salmon, slices of veal served with a tuna and
caper mayonnaise sauce, and spaghetti made with a sauce of
tuna and fragrant olive oil. It also makes an excellent
aperitif.
The
Traminer wine of Val d'lsarco was first registered in 1974.
With an annual yield of 10000 kilos per hectare, this wine has
a minimum alcohol strength of 11 per cent. It has a yellow
straw colour and is characterised by the distinct fragrance of
a dry, aromatic, fruity grape. It is the perfect complement to
crustacean and shellfish starters and makes the ideal
accompaniment to fruit deserts and dry pastries (cf. Enoteca
Italia - A.I.S.).
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