Deep ruby red, on the nose elegant aromas of small red fruits, raspberry and blueberry, rose petals and liquorice. On the palate, fine, perfectly balanced with gentle tannins that enhance the structure.
Fermentation in wooden vats in a spontaneous way. Maceration for about three weeks with daily punching down. Maturation in barriques for 12 months with 50% new wood in contact with fine yeasts. Then selection of the best barrels for bottling Mason di Mason.
Roasted or grilled red meats, game.
The Cantina MANINCOR is one of the oldest wineries in Alto Adige. It was founded in 1608 and still has its headquarters in the original building. Since then it has passed from hand to hand until today, when it was purchased by the Enzenberg family in 1978. In 1991, when Count Michael Goess took over from his uncle, the company underwent a radical transformation. Until then, the product was delivered to the local wineries. In fact, after a fruitful work in the vineyard, cutting the yields and introducing more and more natural methods, in 1996 he started the production in his own cellars. Today the 50 hectares of property with organic certification and biodynamic production give rise to products of absolute refinement, high quality, elegance and wines all characterized by excellent structure. A long journey where respect for nature, tradition and infinite passion make the estate MANINCOR a point of reference for lovers of Alto Adige wines.