Gottardi

Beginning of estate production — 1995

The Gottardi family began producing Pinot Noir in Mazzon in 1995.

The Selection project — 2015

Alexander Gottardi vinified the first wine in a special Selection project from the 2015 vintage. Conceived as a tier above the Pinot Noir Riserva, it was intended to demonstrate the ageing potential of Pinot Noir grown in Mazzon. The wine was held back until it was considered ready to drink.

Continuation of the project — 2016

Alexander Gottardi produced a second Selection from the 2016 vintage, continuing the same approach of choosing an outstanding Pinot Noir year and allowing the wine to mature before release.

Third Selection — 2017

The 2017 vintage became the third instalment in the project. Together, the 2015, 2016 and 2017 Selections were planned as three mature releases from three particularly successful Pinot Noir years.

The vineyards are located at Mazzon/Egna between 300 and 400 metres above sea level. Their climate is described as comparable to Burgundy, with pronounced temperature differences between day and night. Warm winds arrive from the south, while cool air descends from the Dolomites; cool autumn winds are particularly evident at night.

The estate’s Pinot Noir vineyards have south-western exposure, while the vineyard specification for the Selection describes a western orientation. The soils combine poor gravelly material with sandy loam containing substantial clay and limestone.

The vines are Guyot-trained and planted at approximately 6,500 plants per hectare. Grapes destined for the Selection undergo strict manual selection in the vineyard.

Cellar work is designed to limit mechanical intervention. Processing during the first year follows gravity, while fermentation takes place under temperature control in stainless-steel tanks. The Selection is bottled after 20 months and then continues ageing in bottle at the estate before release.

The Selection project expresses an ambition to reveal the full potential and ageing capacity of Mazzon Pinot Noir. Alexander Gottardi chose three particularly successful vintages—2015, 2016 and 2017—and planned to release them only once they had reached a mature, ready-to-drink stage. Cellar work centres on gravity and minimal mechanical intervention.