Definition: Gewürztraminer

Gewürztraminer is a grape variety that does not adapt well everywhere. The conditions in Changins, while not ideal, are nevertheless more suitable than those in Leytron (VS), where it was experimented with but quickly abandoned due to its heavy, unbalanced and lacking in finesse wine. The particular aromatic qualities of Gewürztraminer develop mainly during alcoholic fermentation. At the grape and must stage, it is impossible to distinguish Gewürztraminer from Traminer (Savagnin rose), which produces a much less fragrant wine. Savagnin blanc, grown in the French Jura region where it is used to produce "Vin jaune", is a non-aromatic form of the same grape variety. It is also found in Valais, under the name Heida (Païen), and forms the basis of the Visperterminen vineyard's grape varieties.

Vegetative characteristics:
Shoot: Green on the upper side with red stripes, green on the underside with a few red streaks.
Tip of shoot: Cottony, white with carmine edging.
Young leaves: Leaves in rows 1 to 3 are cottony white with a carmine border; leaves in rows 4 and 5 have fewer hairs, revealing some bronzed areas.
Adult leaf: Medium to small; fairly thick; dark green; orbicular; entire or sometimes trilobed; often wider than long; leaf blade slightly revolute; edges sometimes wavy; red veins up to a quarter or half their length; strong to very strong blistering; short teeth with broad bases and convex sides; overlapping petiole sinus, sometimes very overlapping, V-shaped; upper lateral sinuses U-shaped when present; underside of leaf blade with abundant appressed hairs (downy).
Cluster at maturity: Small; truncated cone-shaped; rather loose; frequent millerandage.
Berry: Small; ovoid; pink-red; thick skin; aromatic (spicy) flavour.
Shoot: Yellowish brown; angular surface.
Phenology: Early bud break; late first ripening period (shortly after Chasselas).

Cultivation characteristics:
Vigour: high; adapts well to various common rootstocks.
Fertility: rather low, even with long pruning.
Resistance: very susceptible to coulure and rafle desiccation; susceptible to powdery mildew.
Characteristics of the must and wine:
Sweet must, low acidity, distinctive taste; very fragrant wine with a rose aroma.