Lago di Caldaro classico superiore Vigna der Keil 2023 - 12,5% vol. Manincor Bio Winery

Description: 
Bright soft-hued ruby. Delicately fruity on the nose reminiscent of cherry and toasted almonds, juicy on the palate, extremely ''quaffable'' and elegant on the finish. 

Grape variety: 
Various varieties of the Vernatsch (Schiava) family; old vines - South Tyrol DOC 

Production area: 
The ''Tatzenschrot'' and ''Keil'' sites at an altitude of 250m above sea level; south-facing sites overlooking the Lake of Kaltern, among the warmest in all South Tyrol. The old vines are pergola-trained and grown in sandy-clay soils rich in calcium carbonate. 

Vinification: 
The grapes were de-stemmed and crushed and fermented in open wooden vats, partially using yeasts naturally occurring on the grapes. Skin contact lasted one week at relatively low temperatures (24°C) with the skins being gently pushed down in the embryonic wine once per day. The aroma and flavour of the wine were refined during five months' maturation on the fine lees in a large oak barrels. 

Matching: 
Goes especially well with South Tyrolean platters of cold cuts (speck), ideal for social drinking, perfect for a big bowl of pasta or any dish based on tomato, garlic and olive oil, white meats though also fried fish. 

Serving temperature: 
12 - 14°C. 

Ageing potential: 
more than 5 years. 

Bottle to: 
750 ml - 75 cl - 0,75 lt. 

Allergens: 
Wine can contain sulphites. 

Producer: 
Manincor Organic Winery 
The 400 year-old wine estate, carefully and prudently extended by the wine cellar built beneath the vines and hardly noticeable from above, epitomises today the tradition and aspirations of a superior wine culture. 
When Count Michael Goëss-Enzenberg took over Manincor from his uncle in 1991 the estate’s grape production was highly in demand, though it had no winery of its own and the grapes from its top sites were sold to the Kaltern and Terlan Wine-growers’ Cooperative Cellars. This soon changed. The aim was to produce top quality grapes and transform them into superlative wines in an immediately recognisable Manincor style. 
Efforts initially went into the work in the vineyards, quality was increased by reducing yield per vine and eventually vineyard husbandry was carried out along more natural lines. Finally in 1996 the estate was able to begin crushing the grape production in a cellar of its own. 
The Enzenberg family has been involved with the topic of biodynamics from the start. 2006 was the first year in which all the vineyards were cultivated on biodynamic lines, and since 2009 the entire estate has been legally certified as 100% biodynamic. 
Count Michael Goëss-Enzenberg on the estate’s philosophy: „… Our mission to achieve the highest natural quality also involves a quest to find for the best possible means down to the tiniest detail. Manincor’s wines should be characterised by elegance and finesse, underpinned by impressive structure and backbone." 

Manincor - Fam. Enzenberg 
San Giuseppa al Lago 4 
IT - 39052 Caldaro (BZ) 
info@manincor.com 
www.manincor.com