Mason di Mason

Pinot Noir

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. The highest parcels of vineyard planted with the oldest vines are selected in top vintages to produce this “grand cru from a grand cru”.

2020 brought us an early harvest with good qualities and nice quantities. The new shoots appeared not very early, but a very warm spring and a balanced summer were optimal for the development of the vines, so that we already started harvesting on 25 August. During the harvest, there were repeated phases of rain, but with our quickness and our meticulous selection work, we were able to bring very good qualities into the cellar. The physiological maturity was almost perfect, sugar maturity and acidity in an ideal range. A very balanced vintage. In the mid of September, we were able to harvest our Pinot Noir at perfect maturity. The yield per hectare was 36 hl.

Each batch of grapes from the various parcels of vineyard was harvested and crushed separately. Fermentation was spontaneous and took place in opentop oak vats using yeasts occurring naturally on the grapes. Skin contact lasted three weeks and the skins were pushed down into the embryonic wine twice per day as they rose to the surface. The young wine was transferred to barriques, 50 % of which were new, and was left to mature there on the fine lees for 12 months. The blend was then made and only the best barrels were selected for the Mason di Mason.

4,100

Residual sugar: 1.3 g/l
Alcohol: 13.5 % Vol.
Acidity: malolactic fermentation; 6.3 g/l

Full ruby red in colour, the bouquet has a ripe Pinot Noir fruit aroma characterised by lifted violets, dark cherries, mocha, toffee, vanilla & hazelnuts on the palate. A long multi-layered mid-palate is complimented by the smooth & silky texture with soft, round, mouth-filling tannins to deliver a clean, elegant, harmonious and persistent finish full of personality.
Enjoy at optimum maturity from 2023 to 2033.
Serve: just below room temperature, at 60 - 64 °F, in its youth our Mason di Mason will benefit from decanting and being served in Burgundy glasses.
Makes an excellent partner for slow-cooked lamb, a haunch of venison or fillet steak in a rich, reduced sauce, and mature soft cheeses

Biodynamic
Respekt-BIODYN
Vegan

Bottle
GL71 Green Glas

Carton
PAP21 Other paperboard

Cork
FOR51 Corks

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