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”.

2022 gave us a lot of pleasure as winegrowers. An early year, warm in summer, with sufficient and well-distributed rainfall, cool nights and sunny days in autumn. High physiological ripeness, intense flavours, crisp acidity, balanced alcohol. The best conditions for long-lasting wines with tension and nerve.
Physiological ripeness, sugar ripeness and acidity are in an optimal balance. Ripe fruit, cool character and moderate alcohol characterise the vintage.
On 22nd September, we were able to harvest our Pinot Noir at perfect maturity. The yield per hectare was
31 hl.

Each batch of grapes from the various parcels of
vineyard was harvested and crushed separately. Fer-mentation was spontaneous and took place in open-top 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.

4,860 bottles were filled.

Residual sugar: 0.9 g/l
Alcohol: 13.5 % Vol.
Acidity: malolactic fermentation; 5.7 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 compli-mented by the smooth & silky texture with soft, round, mouth-filling tannins to deliver a clean, elegant, har-monious and persistent finish full of personality.
Enjoy at optimum maturity from 2025 to 2035.
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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Separate the components and deliver them correctly.