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o in un secondo momento. Leggi Debugging in WordPress per maggiori informazioni. (Questo messaggio è stato aggiunto nella versione 6.7.0.) in /web/htdocs/www.bubblesitalia.com/home/wp-includes/functions.php on line 6114di Giovanna Moldenhauer<\/span><\/em><\/p>\n <\/p>\n Talvolta l\u2019unione di un contesto vocato di territorio, la cura in vigna, processi attenti di vinificazione in ogni sua fase, gestiti con esperienza in cantina, permettono di riscattare un\u2019annata considerata perlopi\u00f9 non all\u2019altezza di altre.<\/p>\n L\u2019assaggio del Kolbenhof Gew\u00fczrtraminer 2003, messo in pargone con il Vigna Pirchschrait 2009 dalla stessa variet\u00e0, ne \u00e8 stata la conferma.<\/p>\n \u00c8 ottenuto da particolari parcelle vocate a Termeno, in un contesto pedoclimatico ideale. Metereologicamente l\u2019annata 2003, in cui le temperature d\u2019estate hanno rggiunto, per la prima volta, livelli di calore decisamente alti, ha conferito al vino, rimasto per diverso tempo in bottiglia, un colore pi\u00f9 dorato brillante, unito a un naso meno irruento e pi\u00f9 profondo, dove le note di frutta gialla si sono fatte surmature, con delle note aromatiche pi\u00f9 smussate e meno tipiche, unite al miele, allo zafferano. Al palato \u00e8 ancora fresco, quasi glicerico, di ottima lunghezza avendo nel retrogusto corrispondenza con le sensazioni percepite al naso. In sintesi una bottiglia felice di 20 anni fa che permette, a chi la degusta, di capire come l\u2019evoluzione di un grande vino possa regalare sensazioni speciali.<\/p>\n Sia il vino precedente che l\u2018etichetta seguente sono stati presentati da Martin Foradori Hofst\u00e4tter con l\u2019intento di dimostrare la longevit\u00e0 e la qualit\u00e0 di alcuni suoi cru tra cui in Kolbenhof.<\/p>\n Il Konrad Oberhofer Vigna Pirchschrait Gew\u00fcrztraminer 2009 nasce dalle uve dell\u2019omonima particella anhe qui dello storico maso Kolbenhof, dove su trovano i migliori vigneti della variet\u00e0 aromatica. Dal 2006 questa particella viene vinificata separatamente e lasciata maturare su lieviti fini per 10 anni in botti da 500 litri, sviluppando cos\u00ec grande intensit\u00e0 senza perdere eleganza e freschezza. Il naso spazia da nespole, miele e frutta secca, oltre a sentori di pane tostato. All\u2019assaggio \u00e8 estremamente elegante, fresco, intenso con una lunga scia al palato da assaporare lentamente.<\/p>\n www.hofstatter.com<\/p>\n <\/p>\n