Origin: The origin of Gewürztraminer, also known as Roter Traminer, is unknown. The name of the variety comes from the village Tramin in South Tyrol, where wines have been documented under this name since the 11th century. In the Baden (Germany) growing region, the name Klevner or Clevner is also permitted.

Interbreeding: Based on molecular biological studies, it is likely that the variety is descended from Central European wild grapevines. 

Characteristics: Gewürztraminer has a medium to strong growth habit and ripens medium to late. In bad flowering weather there is a strong tendency to couluring. Due to the dense grape structure, leaf wall compaction should be avoided to prevent rot. Yield regulation is necessary in some years. The variety needs a long ripeness and for convincing qualities at least 90 degrees Oechsle. Ampelographically, the Red Traminer and the Gewürztraminer are indistinguishable, but they differ in their aroma. 

Grape: The grape is small to medium sized, short stemmed and densely berried. The berries are small, round and pink to brown-red in colour with thick berry skin. The taste is intense with aromas reminiscent of roses.

Wine: Traminer wines are characterised by a bouquet strongly reminiscent of the scent of roses, which can be delicate and filigree or strong and powerful. Depending on the soil and yield, the wines are more elegant or heavier, sometimes with a considerable alcohol content.

Cultivation: The variety has high demands on location and soil. The location should be particularly sheltered from the wind and warm because of its susceptibility to rotting. The variety grows best on deep, easily warmable, fertile and vigorous soils. Traminer is also very susceptible to chlorosis.

Clones

We carry the clones FR 46-106 as Gewürztraminer and FR 46-107 as Roter Traminer (Clevner) as standard in our variety programme.

• The FR 46-106 is known for its varietal aromas with lower yields and has been recast and virus tested by the Weinbauinstitut Freiburg.
  
  
• The FR 46-107 produces higher yields but less aroma.