The delicate partner



Its silky texture caresses the palate, the aromas of cherry, blackberry and roses linger. The coveted Pinot Noir creates a timely sensuous mood.

Grape variety

Pinot Noir


Each batch of grapes 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 a day as they rose to the surface. The young wine was transferred to barriques, only 20 % of which were new, and was left to mature on the fine lees for 16 months. The wine was then blended and only the most impressive barrel contents from the highest-lying parcels planted with the oldest vines were selected to go into the Mason di Mason.

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.


17,500 bottles were filled in March 2021

Analytical data

Residual sugar: 1.4 g/l
Alcohol: 13.5 % vol.
Acidity: malolactic fermentation: 6.1 g/l


2019 was not a year for volume, but in terms of quality it was very good and in some cases excellent. The new shoots appeared early, but cold and wet weather in April and May held back vegetation growth to such an extent that it became a late year. A long ripening period in combination with a golden autumn finally created the conditions for a great vintage. Between 11 and 15 September we were able to harvest our Pinot Noir at perfect maturity. The bunches and ber-ries were very small, so that the yield per hectare was only 38 hl.

Description and food recommendations

The nose evokes ripe red and black fruits: sweet berry and cherry fruits are enveloped in the bright ruby red robe of this wine, following on to a palate full of ripe red cherries and spice, a merest hint of smoke and gentle but pleasant tannins that all mingle to produce a great and satisfying wine.

Enjoy at optimum maturity from 2021 to the end of 2026.

Serve: just below room temperature, at 60 - 64 °F; it will benefit from decanting in its youth and savoured from Burgundy glasses. Makes an excellent partner for slices of milk-fed lamb, roast salmon with a salt and soy sauce crust, roast duck and morello cherry sauce and mature soft cheese.

Distributor: Manincor, San Giuseppe al Lago 4, 39052 Caldaro/Italy


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