
Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1999
- Oenologist: Kurt Rottenstein, Johanna Rottenstein
- Bottles produced: 40.000
- Hectares: 5
The area is considered the Grand-Cru of the Blauburgunder and indeed it is on the Blauburgunder that our estate focuses its work. But not exclusively, ithe Blauburgunder is joined by Lagrein, Gewürztraminer, Manzoni Bianco, Goldmuskateller and also Blaugurgunder Rosé.
Mazzon provides the perfect conditions for Blauburgunder: the soil a mixture of sand and clay with a high concentration of chalk, west facing, the afternoon sun, the fresh Ora wind from Lake Garda and the cool nights. Areas sheltered from the wind are perfect for the Gewürztraminer. In the higher areas above Vill where the earth is a mixture of sand, stones and gravel, the scree of the Trudener river, thrive the Manzoni Bianco and, ever since1921, the grapes for our Lagrein.
In order to maintain the vitality and unmistakeable character of our vineyards we work according to ecological standards. The more life and fullness there is in the vines, the more can be found later in the wine. The cellar is a place of tranquillity, restraint and patience. Through a form of ‘controlled inactivity’ we draw out the character of the grapes thus ensuring that, at the end of the wine year, every bottle bears the distinctive signature of Brunnenhof Mazzon.
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Name | Brunnenhof Mazzon Pinot Nero Riserva 2021 |
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Type | Red still |
Denomination | Alto Adige DOC |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Pinot Nero |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | Brunnenhof Mazzon |
Origin | Village of Mazon, Town of Neumarkt (Bolzano/Bozen) |
Climate | Altitude: 400 m. a.s.l. The sun and the climate near Lake Garda provide the ideal condition for vines to grow. |
Soil composition | Sandy-clayey. |
Wine making | The grapes for this wine are picked and selected by hand and fermented in large wooden vats for a fortnight in contact with the lees. Regular punching-down allows the aromas and colour to be extracted from the marc optimally. |
Aging | After malolactic fermentation, the wine rests for one year in 500 l oak barrels, followed by 8 to 10 months in large oak casks. The bottled wine remains in the winery for another year, after which it is marketed. |
Total acidity | 5.3 gr/L |
Residual sugar | 0.9 gr/L |
Allergens | Contains sulphites |