||Maso Reiner, in the hamlet of Pochi di Salorno (BZ)
||Altitude: 350-400 m. (1,150 - 1,315 ft.) a.s.l.
||Calcareous in origin, with a substantial amount of clay, abundant rock and a highish organic content.
|No. plants per hectare
||Around 6,000 vines per hectare (2,425 per acre).
||Between the middle and end of September.
||Red wine vinifi cation with maceration on the skins, starting at 12 - 13 °C and gradually increasing the temperature of the fermentation, arriving at 25 - 27 °C at the end. Cool temperatures at the beginning of the alcoholic fermentation allow for the extraction of Pinot Nero’s typical coloring substances and for these substances’ stabilization with the grape tannins.
||At the end of the fermentation, the new wine is racked into 30 hl oak casks, in which it matures for 12 - 15 months.
||With game birds, braised or roast red meats, richly fl avored bean soups, moderately mature cheeses and the smoked cold cuts of the Alto Adige.
||Price Kettmeir Alto Adige Pinot Nero Vigna Maso Reiner 2017 € 22.99