Traminette was named and released at Geneva in 1996. This Gewürztraminer hybrid produces wines of excellent quality similar in aroma to its well-known parent. There is good balance in the must between levels of sugar, acid, and pH. The vine is much more winter hardy than its Gewürztraminer parent, moderately productive, and just slightly susceptible to powdery mildew and Botrytis. Maturity is late mid-season, Oct. 5-10 in Geneva.
Flavor expression with Traminette is best when the must is given some (24 to 48 hours) skin contact with 50 mg/L SO2 at 5 C. Wines made with skin contact do not develop objectionable bitterness or high pH, though this should always be monitored. If necessary, pH should be adjusted before fermentation (should be no higher than 3.4). In fruit grown in warmer regions increased bitterness and a high pH must might become a problem. Then shorter skin contact time should be used. If very long skin contact times are used, the typical floral/spicy Gewürztraminer flavors may shift to muscat-like flavors.
Typically, the wines made with some skin contact have strong spice and floral aromas, a full structure, and long aftertaste. The wine can be made dry or sweet. Mouthfeel of the dry wine is good with nice texture and good spice feel.
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