Mason Pinot Noir 2023 - 13,5% vol. Manincor Bio Winery

Description: 
The nose evokes ripe red and black fruits: sweet berry and cherry fruits are enveloped in the bright ruby red robe of this wine, following on to a palate full of ripe red cherries and spices, a merest hint of smoke and gentle but pleasant tannins that all mingle to produce a great and satisfying wine. 

Grape variety: 
Pinot Noir - South Tyrol DOC 

Production area: 
Mazzon, which we refer to as ''Mason'' to differentiate it from the larger site of the same name on the opposite side of the Adige Valley above Neumarkt. Four hectares in this south-facing mountainside terrace are planted with Pinot Noir. It is a superb site at between 400 and 450 metres altitude, sun-drenched with a constant breeze. The latter is important for Pinot Noir given that the compact clusters tend to trap moisture between the berries and make them susceptible to rot. The soil is a mixture of sand and clay mixed with a diversity of rock, from finely eroded dolomite, porphyry, gneiss and granite to hand-sized stones. 

Vinification: 
Each batch of grapes was harvested and crushed separately. Fermentation was spontaneous and took place in open-top oak vats using yeasts occurring naturally on the grapes. Skin contact lasted two weeks and the skins were pushed down into the embryonic wine once a day as they rose to the surface. The young wine was transferred to barriques, only 10% of which were new, and was left to mature on the fine lees for 12 months. The wine was then blended and only the most impressive barrel contents from the highest-lying parcels planted with the oldest vines were selected to go into the Mason di Mason. 

Food pairing: 
Makes an excellent partner for fried, roast and grilled red meats, venison, game and mature soft cheeses. 

Serving temperature: 
16 - 18°C. 

Ageing potential: 
more than 5 years. 

Bottle size: 
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