Turmhof Pinot Noir Alto Adige DOC 2017
Tiefenbrunner
Looking out from the Turmhof Castle at the cascading fields of vineyards, one sees acres upon acres of white grapes. From these many vineyards come only a handful of reds. This Pinot Nero (Pinot Noir) is harvested and vinified with care before being aged in both barriques and barrels.
Wine Production
Fermentation on the skins in stainless steel tanks is followed by malolactic fermentation, then the wine ages for another eight months in large wooden casks and small wooden barrels.
Tasting Notes
Ruby red in color with garnet tones, this wine has delicate aromas of raspberries, red cherries, strawberries, and violets. On the palate, the wine is elegant and smooth with delicious red berry flavors balanced with crisp acidity and a soft, round finish.
Food Pairing
Pair this wine with pasta dishes, marinara sauces, chicken marsala, and paella.
- Vineyard & Production Info
-
- Vineyard size:
- 6 acres
- Soil composition:
- Calcareous, Silt, Sand, Gravel, and Clay-Loam
- Training method:
- Guyot
- Elevation:
- 1,470-3,200 feet
- Vines/acre:
- 2,400-2,800
- Yield/acre:
- 4.0 tons
- Exposure:
- Eastern / Southeastern / Southern / Western
- Year vineyard planted:
- 1997 and later
- Average Vine Age:
- 13
- Harvest time:
- Beginning of September to mid of October
- First vintage of this wine:
- 2007
- Bottles produced of this wine:
- 39,000
- Winemaking & Aging
-
- Varietal composition:
- 100% Pinot Noir
- Time on its skins:
- 12 days
- Fermentation container:
- Stainless steel tanks
- Length of alcoholic fermentation:
- 12 days
- Fermentation temperature:
- 79-86 °F
- Maceration technique:
- Punchdown and Pumpovers
- Length of maceration:
- 10 days
- Malolactic fermentation:
- Full
- Fining agent:
- Vegan
- Type of aging container:
- Barriques and Barrels
- Size of aging container:
- 2.25 to 40 hl
- Age of aging container:
- New-Three years
- Type of oak:
- French
- Length of aging before bottling:
- 8 months
- Length of bottle aging:
- 4 months
- Analytical Data
-
- Alcohol:
- 13.5 %
- Residual sugar:
- 1.3 g/L
- Acidity:
- 5.6 g/L
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