After ten years maturation on the fine lees in 500-litre barrels, this Gewürztraminer develops a creamy texture without sacrificing freshness. Prolonged lees contact also imparts charming aromas of toasted bread, medlar, blossom honey, and dried fruit. The sweet fruitiness recedes during the years of maturation, allowing mineral expression to step to the fore. This great growth from the Vigna Pirchschrait impresses in the glass with a subtle play of aromas and flavours.
Clay with limestone gravel.
Marvellous to enjoy on its own, but also paired with crustaceans, complex fish dishes, and Asian cuisine.
8° - 10° C
Handpicked grapes are lightly crushed and the juice is left in contact with the skins for a few hours to enhance fruit expression. The berries are then gently pressed and juice is clarified through natural sedimentation before fermentation under controlled temperatures. After fermentation the Vigna Pirchschrait Gewürztraminer is matured on the fine lees and stirred periodically (bâttonage) over a period of ten years.
The Gewürztraminer from the Pirchschrait vineyard at the Kolbenhof estate pays homage to Konrad Oberhofer who was the first to vinify grapes from different vineyards separately in the 1930s. He was a pioneer of the single-vineyard philosophy. It was his goal to express the unique character of each site in its wine.Discover the estate
Our vineyards and sites
Opposite Tramin-Trameno, on the east side of the valley, is the Mazon plateau with its exceptional vineyards. The denomination "Vigna" indicates a wine that comes from a well defined parcel and guarantees its provenance. This ranking gives the wine the typicality, style and character of the vineyard where it was born.Discover our vineyards
Josef Hofstätter, a trained locksmith, operated a small restaurant in Tramin together with his wife Maria and produced wine in their cellar. Being business savvy and forward-thinking, he founded a winery in 1907 and successfully traded wine.
Josef Hofstätter passed away childless in 1942 and his wife continued to run the business, assisted by their long-time employee, Konrad Oberhofer.