Cantina Tramin Stoan
75 cl
/
14.2% Vol
Stoan combines the region's most important grapes to create a harmonious and superb interpretation of Alto Adige's style. The vineyards for Stoan are planted at between 400-550m high altitude in rocky, calcareous soils rich in minerals at the foot of the mountain range behind Tramin. Vines here are assured optimal conditions thanks to the Ora, a wind that rises from Lake Garda in the early afternoon during the growing season.
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Cantina Tramin Stoan
€40.00
Ex Tax: €32.52
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Intense yet clean and pleasant. Suggests hints of peach and elderberry, as well as exotic aromas of pineapple, pear and subtle green notes.
Palate
Feels fresh and gentle on the palate, with great balance and lasting flavour intensity.
Colour
Straw coloured, lightly golden hue
Fact Sheet
Fluid
75 cl
Grape Variety
Chardonnay (65%), Sauvignon (20%), Pinot Bianco (10%) and Gewürztraminer (5%)
Alcohol %
14.2%
Style
Dry, Medium bodied
Estate/Producer
Cantina Tramin
Country
Italy
Region/AOC
Alto Adige
Making Techniques
Gently pressed after harvesting, Fermentation takes place in large wooden casks at controlled temperatures. Malolactic fermentation occurs in the large casks, where the wine remains until bottling in mid-May.
Closure
Cork
Cellaring/Ageing Potential
7-10 years
Awards and/or Press Quotes
Decanter World Wine Awards
Commended, Awarded 84 Points
James Suckling
92/100, 94/100 (2022 vintage)
Vinous-Antonio Galloni
88 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
