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Tiefenbrunner

Tiefenbrunner Turmhof Pinot Nero 2022

Red still

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Regular price CHF 20.00
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CHF 240.00

12 bottles

CHF 120.00

6 bottles

CHF 60.00

3 bottles

Immediate availability
Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 13.5% by volume
Area Trentino Alto Adige (Italy)
Grape varieties 100% Pinot Nero
Aging After blending, the assemblage spends another two more months in concrete vats. Finally, the wine is allowed to mature additional 5 months in the bottle.
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Awards

  • 2022

    89

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

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Details

Profumo

Perfume

Subtle bouquet of blackberries, raspberries and cherries.

Colore

Color

Ruby-red in color with a garnet-red glow.

Gusto

Taste

It has a youthful strength and pedigree, is soft and full-bodied while being balanced and elegant on the palate.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Rabbit, lamb, game and game birds, hard cheese.

Meat
Cheese
Matured cheese
Lamb
Pork

Producer
Tiefenbrunner
From this winery
  • Start up year: 1848
  • Oenologist: Stephan Rohregger
  • Bottles produced: 650.000
  • Hectares: 88
We, Sabine and Christof, are the fifth-generation owners of the Tiefenbrunner Wine Estate and take great pride in our heritage.

It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage.
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Name Tiefenbrunner Turmhof Pinot Nero 2022
Type Red still
Denomination Alto Adige DOC
Vintage 2022
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 100% Pinot Nero
Country Italy
Region Trentino Alto Adige
Vendor Tiefenbrunner
Origin Pinzano, Mazzon, Aica di Fiè
Soil composition Loamy moraine sediments between Pinzano and Mazzon, chalk gravel moraine soil in Corona, moderately silty sand in Aica di Fiè.
Cultivation system Guyot
Plants per hectare 6000-7000
Yield per hectare 50-60 Hl
Wine making Fermentation on the skins in concrete vats is followed by malolactic fermentation and aging for ten months at 80% in barrique and at 20% in large oak.
Aging After blending, the assemblage spends another two more months in concrete vats. Finally, the wine is allowed to mature additional 5 months in the bottle.
Total acidity 5.5 gr/L
Residual sugar 0.7 gr/L
Allergens Contains sulphites