Alois Lageder
Pinot Noir Krafuss 2023
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Fermentation and ageing in small wooden barrels of 225, 300 and 500 litres for approximately 18 months. |
- Origin: Appiano hills at 430–450 m, calcareous-clay moraine soils
- Biodynamics: Holistic approach for sustainability and soil regeneration
- Vinification: Indigenous yeasts, 18-day maceration and malolactic fermentation in steel
- Ageing: 12 months in French oak barriques followed by bottle ageing
- Character: Dry and velvety, notes of red berries; 96/100 James Suckling
Description
What type of wine it is
Pinot Noir Krafuss by Alois Lageder is a red wine produced in Trentino Alto Adige from Pinot Noir grapes, belonging to the Vigneti delle Dolomiti denomination. Characterised by spontaneous fermentation and ageing in French oak barrels, this wine presents a garnet red colour with ruby reflections, revealing aromas of blackberry, raspberry and rosehip, enriched by hints of undergrowth and spices. On the palate, it expresses a velvety body with light, silky tannins, supported by a lively acidic tension and a fine mineral texture. The long, savoury finish offers a fresh, elegant and remarkably balanced sip.
Where it comes from
The grapes are grown in the hillside vineyards of San Michele ad Appiano, at an altitude between 430 and 450 metres. This cool microclimate ensures aromatic clarity and gustatory tension. The morainic soils, formed of clay, limestone and glacial deposits, give the wine a profound mineral character. Alois Lageder follows a biodynamic agricultural approach, focusing on soil regeneration to enhance the authentic expression of the terroir in the Vigneti delle Dolomiti.
How it is produced
The process begins with a selective manual harvest. This is followed by spontaneous fermentation using indigenous yeasts and an eighteen-day maceration on the skins, aimed at carefully extracting structure and aromas. After malolactic fermentation in stainless steel tanks, the wine rests for approximately twelve months in French oak barrels. This careful ageing smooths the tannins and provides elegant stability, integrating delicate spicy notes before commercialisation.
History and interesting facts
Pinot Noir Krafuss originates from a Renaissance-era estate located above San Michele Appiano. A significant historical fact is that these hillside vineyards were replanted with Pinot Noir vines in 1991. Alois Lageder adopts a holistic and biodynamic approach, focusing on soil regeneration to preserve the expression of the terroir.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1823
- Oenologist: Jo Pfisterer, Paola Tenaglia, Georg Meissner
- Bottles produced: 1.200.000
| Name | Alois Lageder Pinot Noir Krafuss 2023 |
|---|---|
| Type | Red biodynamic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Alois Lageder |
| Story | History and interesting facts Pinot Noir Krafuss originates from a Renaissance-era estate located above San Michele Appiano. A significant historical fact is that these hillside vineyards were replanted with Pinot Noir vines in 1991. Alois Lageder adopts a holistic and biodynamic approach, focusing on soil regeneration to preserve the expression of the terroir. |
| Origin | Löwengang Tower - Magrè (Bolzano) |
| Climate | Cool microclimate |
| Soil composition | Clayey, rocky and calcareous soils of morainic origin; presence of gravel, limestone and glacial deposits. |
| Yield per hectare | 66 hectolitres per hectare |
| Harvest | End of August, first ten days of September |
| Production technique | Spontaneous fermentation with indigenous yeasts; maceration for 18 days; malolactic fermentation in stainless steel; ageing in French oak barriques followed by ageing in the bottle. |
| Wine making | Spontaneous fermentation with indigenous yeasts; maceration for 18 days; malolactic fermentation in stainless steel; ageing for approximately 12 months in French oak barriques, followed by ageing in the bottle. |
| Aging | Fermentation and ageing in small wooden barrels of 225, 300 and 500 litres for approximately 18 months. |
| Total acidity | 5.6 gr/L |
| Residual sugar | 0.2 gr/L |
| Allergens | Contains sulphites |