Questo vino
Vineyard and terroir
The name Mason distinguishes Manincor’s Mazzon site from the larger place of the same name across the Adige Valley above Neumarkt. Four hectares of Pinot Noir occupy a sunny, south-facing mountainside terrace at 400–450 m. Constant breezes help keep the compact Pinot Noir clusters healthy. Sand and clay are mixed with eroded dolomite, porphyry, gneiss and granite, including stones as large as a hand. In top years, the highest parcels containing the oldest vines provide the fruit for Mason di Mason.
Grapes
100% Pinot Noir.
Vinification
The parcels were harvested, crushed and fermented separately. Spontaneous fermentation with indigenous yeasts took place in open-top oak vats. Skin contact lasted three weeks, with the cap punched down twice per day.
Ageing
The young wine spent 12 months on its fine lees in barriques, 50% of which were new. After assembling the parcels, only the finest barrels were selected for Mason di Mason.
Technical data
2022: harvest on 22 September; yield 31 hl/ha; residual sugar 0.9 g/l; alcohol 13.5% vol.; acidity 5.7 g/l; malolactic fermentation completed. A total of 4,860 bottles was filled. The wine is biodynamic, Respekt-BIODYN certified and vegan.
Tasting profile
Full ruby red. Ripe Pinot Noir fruit and lifted violet lead the bouquet, while dark cherry, mocha, toffee, vanilla and hazelnut emerge on the palate. The mid-palate is long and layered, with a smooth, silky texture and soft, rounded, mouth-filling tannins. The finish is clean, elegant, harmonious, persistent and distinctive.
Serving and pairing
Serve at 16–18 °C in Burgundy glasses. Decanting benefits the wine in its youth. Pair with slow-cooked lamb, haunch of venison, fillet steak in a rich reduced sauce or mature soft cheeses. It may also be enjoyed alone at the close of a meal. The optimum drinking window is 2025–2035.
Vintage notes
The early 2022 season had a warm summer with sufficient, well-distributed rain, followed by cool nights and sunny autumn days. The fruit combined high physiological maturity and intense flavour with crisp acidity and balanced alcohol. Ripeness, sugar and acidity were in optimal balance, preserving a cool-toned character and the tension required for long ageing.
