Mason di Mason

Mason di Mason – a selection of the best from this top site.

wine you don’t encounter every day. It requires attention, time to mature and loves to play the leading role, as the culmination of a festive meal or as a wine to be savoured alone in moments of quiet reflection.

Grape variety: Pinot Noir. – Colour: bright, deep ruby. – Aroma and flavour: this youthful wine’s ripe fruit aromas combined with notes of mineral and spice provide an indication of the complexity which we can expect such a great vintage to accrue over time. Succulent on entry, on the mid-palate the ripe tannins and concentration yield a wine of impressive structure characterised by harmony and equilibrium on the finish. – Site and soil: 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”. – Winemaking: each batch of grapes from the various parcels of vineyard was harvested and crushed separately. Fermentation was spontaneous and took place in open-top oak vats using yeasts occurring naturally on the grapes. Skin contact lasted two weeks and the skins were pushed down into the embryonic wine once per day as they rose to the surface. The young wine was transferred to barriques, only 25% 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. – Serving suggestions: just below room temperature, 60 – 64 °F; in its youth this wine will benefit from decanting; serve in Burgundy glasses. – Food recommendations: enjoy with fried and grilled red meats, venison, game and mature soft cheeses.