Tramin Troy

Tramin Troy

Wine Description

In the language of Tramin's ancestors, “Troy” means “path”. This name epitomizes the journey that Cantina Tramin has taken through many years of research and experimentation.

A journey that has led them to study carefully every minute detail of Chardonnay, a noble grape variety from which some of the best white wines in the world are made.

Tramin has slowly accustomed this variety, whose cultivation is not as simple as generally assumed, to the special conditions of their mountain slopes.

"A high-elevation Chardonnay. Monumental.."
-Andrea Cuomo, GQ, April 2020

Willi Sturz-Winemaker
Tramin Winery Sign
Tramin Cellar
Tramin Vineyards
Tramin Winery
Willi Stürz, Tramin Winemaker
Willi Stürz and Wolfgang Klotz
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Acclaim
“Baked apples, cinnamon, nutmeg and lemon curd aromas quickly rise from the glass and grab the senses. The palate has a luscious piecrust foundation, warm honey-poached pears and candied lemon peel flavors that lifts with fresh acidity and a mountain of minerality that takes off like a ski-jumper, keeping the wine powerful yet still able to glide through the air.” — Wine Enthusiast, Dec 2024
“The barrique-aged Cantina Tramin 2020 Alto Adige Chardonnay Riserva Troy has buttery oak notes with French almond pastry and patisserie. Sweet dried apricots to the palate. There is good lift. Thankfully, with a Dolomitic character. Crushed quartz and other minerals evoke picturesque mountains and glaciers. Serve this wine extra chilled. Its fruity sweetness dovetails into a salty note with time.” — Wine Advocate, Apr 2024
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Vineyard & Production Info
Soil composition
calcareous gravel and loam
Elevation:
1640 - 1804 feet
Exposure:
Southeast
Harvest time:
early October
Bottles produced of this wine:
6,200
Average Vine Age:
25 years
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Winemaking & Aging
Varietal composition:
100% Chardonnay
Fermentation container:
French barriques
Fining agent:
vegan
Total SO2
111
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Analytical Data
pH level:
3.17
Acidity:
5.86 g/L
Alcohol:
14 %
Total SO2
111
Residual sugar:
1.6 g/L
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Wine Production

During the manual harvest, each single grape is checked for quality. The grapes are delivered in small bins and pressed without being destemmed first. Both alcoholic and malolactic fermentation occurs in Bordeaux barrels. After 11 months on the fine lees the wine is transferred to stainless steel tanks for an additional 22 months of sur lie aging. Finally, the must clarifies naturally by sedimentation of the suspended particles.