Hofstatter
Blauburgunder Pinot Nero Riserva Mazon 2022
| Denomination | DOC Alto Adige Pino Nero Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | One year in small wooden barrels (barriques), then six months in large wooden barrels; followed by ageing in the bottle (ideal after a further 2 years). |
- Name and variety: Pinot Noir Riserva DOC Mazon, Alto Adige
- Aroma and colour: garnet ruby red with notes of undergrowth, berries and sweet morello cherries
- Maturation: in cement, then 12 months in barrique and 6 months in large cask
- Flavour and structure: warm, harmonious and elegant, with a solid yet fine texture and rich nuances
- Serving: at 14–16 °C after 1 hour of decanting, with meats and game
Description
What kind of wine is it
The Blauburgunder Pinot Nero Riserva Mazon by Hofstätter is a still red wine made from Pinot Noir, representing the Alto Adige Riserva denomination. On the palate, it is warm, enveloping and complex, revealing an elegant structure born from vinification in cement vats and ageing in wooden barrels. This harmonious glass, with its deep ruby colour and notes of undergrowth and morello cherries, is ideal paired with red meats, game and lamb.
Where does it come from
This wine originates from the prestigious Mazon plateau in the Bassa Atesina, a renowned terroir of Alto Adige. The vineyards are situated between 350 and 460 metres above sea level, on north-facing slopes. The soil is characterised by a complex conglomerate of clay, limestone and porphyry, enriched by the rocky layers of the Werfen formation. This thin clay surface, rich in biostimulant minerals, gives the grapes a profile of marked depth and concentration, while preserving the expressive finesse typical of the grape variety.
How is it produced
The manual harvest carefully selects bunches from vines around thirty years old. Part of the grapes are destemmed, while the remainder undergo whole bunch fermentation. Vinification takes place in cement vats for about ten days, with prolonged maceration on the skins and frequent pumping over. The maturation process begins with a year in small wooden barrels. After creating the final blend, the wine rests for six months in large wooden barrels, then further refines in the bottle. This meticulous process defines a solid structure, ideal for long-term ageing.
Awards
-
2022
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1907
- Oenologist: Martin Foradori Hofstätter
- Bottles produced: 800.000
- Hectares: 50
We uphold the highest standards every single day. In the vineyard, this means nurturing our vines through gentle pruning and the use of cover crops to enhance their strength. In the wine cellar, innovation meets tradition, as we age our wines in both classic wooden barrels and modern concrete vats. Cutting-edge cellar technology also plays an essential role in ensuring the quality of our wines. Read more
| Name | J. Hofstatter Blauburgunder Pinot Nero Riserva Mazon 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 | Hofstatter |
| Origin | Altopiano di Mazon, Bassa Atesina (Alto Adige, Italy) |
| Climate | Cool plateau with north-facing exposure |
| Soil composition | Rocky layers of the Werfen formation, rich in biostimulating minerals, with a shallow clay surface. |
| Harvest | 100% Manual harvest, 100% Destemmed. |
| Fermentation | Approximately ten days |
| Production technique | Manual harvest; partial destemming with fermentation partly with whole bunches; prolonged maceration on the skins; fermentation in concrete tanks with pump-overs; ageing in small wooden barrels (barriques) and then in large wooden casks, followed by bottling. |
| Wine making | About three-quarters of the grapes are destemmed; one quarter ferments as whole bunches. Fermentation of about ten days with the must in constant contact with the skins (prolonged maceration), in concrete vats with pumping over. |
| Aging | One year in small wooden barrels (barriques), then six months in large wooden barrels; followed by ageing in the bottle (ideal after a further 2 years). |
| Allergens | Contains sulphites |