Maso Cantanghel
Vigna Cantanghel Pinot Nero 2023
| Denomination | DOC Trentino Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 12 months in small barriques |
- Wine identity: Still organic red Trentino DOC, pure Pinot Noir, 2023 harvest
- Vineyard and terroir: Vineyard in Lavis at 460 metres, south-facing, clay-limestone soils
- Vinification: Fermentation in French oak with punch-downs, aged 12 months in barrique
- Aroma and taste: Notes of wild strawberry, currant, raspberry, mint and green pepper, finishing with undergrowth
- Serving and pairings: 14-16 °C, decant for 1 hour; ideal with roasts, game, cheeses
Description
What kind of wine it is
Vigna Cantanghel Pinot Nero is an organic red wine that embodies the essence of Trentino. Produced by Maso Cantanghel from Pinot Noir grapes, it displays a deep ruby colour. On the nose, it reveals a clear aromatic profile of wild strawberries, redcurrant and raspberry, accompanied by hints of camphor, mint, green pepper and mineral notes. On the palate, it is harmonious, characterised by a smooth phenolic texture leading to a long finish, with elegant undertones of undergrowth and smoky hints.
Where it comes from
It originates from the Vigna Cantanghel vineyard in Lavis, located on the hills of Trentino. The rows, cultivated using the Guyot training system at an altitude of 460 metres and with southern exposure, ensure optimal ripening. The unique microclimate acts on a clay-limestone matrix, fundamental in giving the wine its identity, enhancing the fruity component and a pronounced mineral sensation. The yield, limited to forty-five quintals per hectare, allows for maximum qualitative concentration.
How it is produced
The harvest, carried out in September, involves meticulous selection of the bunches. After crushing, fermentation takes place in French oak vats with daily punch-downs for about twenty days. Following racking, the wine rests in steel for an initial natural clarification. The process concludes with ageing in small barrels for twelve months, a stage that shapes its structure by balancing the fruit with spicy accents, in full compliance with organic principles.
History and Curiosities
Born in Lavis from the oenologist Maurizio Iachemet, the Vigna Cantanghel Pinot Nero 2023 embodies the winemaking excellence of the region. This organic red comes to life at an altitude of 460 metres, where the clay-limestone soils and perfect southern exposure yield grapes of the highest quality. After fermentation in fine French oak, the wine matures for twelve months in small barriques, acquiring a sinuous elegance. An exciting creation, so much so that the winery associates its vitality with the timeless melodies and eternal youth celebrated by Frank Sinatra.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1977
- Oenologist: Maurizio Iachemet
- Bottles produced: 45.000
- Hectares: 10
| Name | Maso Cantanghel Vigna Cantanghel Pinot Nero 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Trentino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Maso Cantanghel |
| Story | History and Curiosities Born in Lavis from the oenologist Maurizio Iachemet, the Vigna Cantanghel Pinot Nero 2023 embodies the winemaking excellence of the region. This organic red comes to life at an altitude of 460 metres, where the clay-limestone soils and perfect southern exposure yield grapes of the highest quality. After fermentation in fine French oak, the wine matures for twelve months in small barriques, acquiring a sinuous elegance. An exciting creation, so much so that the winery associates its vitality with the timeless melodies and eternal youth celebrated by Frank Sinatra. |
| Origin | Lavis (TN), Trentino-Alto Adige, Italia |
| Soil composition | Clay-limestone |
| Cultivation system | Guyot |
| Yield per hectare | 45 quintals per hectare |
| Harvest | After the first ten days of September |
| Fermentation temperature | 28-35 °C |
| Fermentation | 20-25 days |
| Production technique | Crushing and fermentation in French oak vats with daily punch-downs; racking and transfer to stainless steel, then ageing for 12 months in small barriques |
| Wine making | Crushing and subsequent fermentation in French oak vats at 28-35 °C with daily punch-downs; after 20-25 days, racking and transfer to steel containers for initial clarification, then transfer to barriques for ageing (12 months in small barrels). |
| Aging | Aged for 12 months in small barriques |
| Year production | 45000 bottles |
| Allergens | Contains sulphites |