Description:
These Cabernet Sauvignon vines grow directly above the Heinrichshof in the last rows high up near the forest. The nutrient-poor soils automatically reduce the yield to a minimum, making the grapes incredibly concentrated and of the best quality. In the cellar, the work is therefore easy. The grapes ferment in small 500-litre wooden barrels and are manually pressed every day to push the extraction to the maximum. After fermentation, the must is gently pressed and filled into Barrique oak barrels. It matures at ideal temperature and humidity for a full 22 months. A small batch of grapes is carefully collected in small crates and dried for 2 months in a well-ventilated room. The dried grapes are then pressed and the highly concentrated must is added to the main batch for a natural explosion of flavour despite the low alcohol content, which is further rounded off by barrel ageing.
Label: CS= Cabernet Sauvignon - "R" = selection - Roman numeral = age of the vines.
Grape variety:
Cabernet Sauvignon - South Tyrol IGT Mitterberg
Production area:
Directly on the Heinrichshof in the steep slope with about 50% gradient to the south-west. Terraced cultivation with Guyot training. Work almost exclusively by hand.
Soil: Clayey, sandy with compact, massive porphyry bedrock.
Vinification:
Grapes destemmed by hand, fermentation with whole berries. Part of the must (about 20%) is fermented with stems to give the wine a more complex tannic structure. Fermentation took place for 15 days in small 500-litre oak vats. Natural sedimentation for two days. Aged for 22 months in small oak casks (225-litre barriques). Maturation in the bottle for a further 4 months.
Food pairing:
Serving temperature:
16 - 18°C.
Ageing potential:
more than 10 years.
Bottle to:
750 ml - 75 cl - 0,75 lt.
Allergens:
Wine can contain sulphites.
Producer:
Heiner Estate - Heinirchshof
As a small winery it is necessary, or possible, to do almost all the work by hand. This often costs a lot of time and money, but nothing can replace close contact with nature and the resulting product.
The most important goal is to be able to insert nature into the bottle. Heiner's wines must reflect their origins and especially the vintage, the elements that make them so interesting! Working closely with nature means taking on a responsibility, a huge responsibility!
Taking a new path is often tiring, but it's usually worth it!
Heiner Azienda vitivinicola
Via Beato Arrigo 30
IT - 39100 Bolzano (BZ)
info@heiner.wine
www.heiner.wine
