Tiefenbrunner
Turmhof Pinot Nero 2023
| Denomination | DOC Alto Adige Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 10 months (80% in small wood and 20% in large wood), followed by 2 months of refinement in concrete vats and 5 months in the bottle |
- Appellation and grape variety: Alto Adige DOC, 100% Pinot Noir, 2023 vintage, 14% alcohol
- Vinification: in concrete; aged for 10 months in barrels and refined in concrete and bottle
- Aroma: hints of blackberry, raspberry and cherry in a refined bouquet with an alpine character
- Palate: soft and enveloping sip, elegant and balanced, with youthful vivacity
- Service and pairings: decant for one hour; ideal with lamb, game and matured cheeses
Description
Wine style
Tiefenbrunner’s Turmhof Pinot Nero is a still red wine with a Denominazione di Origine Controllata (DOC) status that expresses the authentic character of Alto Adige. Made from Pinot Nero grapes fermented in concrete and aged in wood, it presents in the glass with a bright ruby-red colour enriched by garnet hues. The olfactory profile offers a fine bouquet of blackberries, raspberries, and cherries, denoting vigour and great personality. On the palate, it delivers a soft and full sip, in which natural elegance blends with a measured structural balance.
Origin
The grapes are grown in Alto Adige, within a typical mountain climate between the areas of Aica di Fiè, Graun, Penon, Pinzano, and Mazzon. The vineyards enjoy privileged south, east, and south-east exposures, with roots reaching into a rich variety of soils. These alternate between sandy and clay matrices on grey rock, dolomitic formations, and calcareous-gravelly soils of morainic origin. This pedoclimatic mosaic gives the wine an elegant and balanced profile, enhancing the expressiveness of the territory.
How it is produced
The process begins with fermentation on the skins in concrete tanks, ideal for a delicate extraction. Following malolactic fermentation, the wine continues with ageing in wooden barrels for ten months, expertly balanced between small and large casks. Definitive harmony is achieved with a further two months of resting in concrete, followed by five months of refinement in the bottle. This care guarantees perfect integration between fruit and structure, preserving its stylistic liveliness.
History and facts
Established in 2007, Tiefenbrunner's Turmhof Pinot Nero has established itself as an outstanding example of the Alto Adige DOC, acclaimed by the most prestigious guides and awarded 90 points by James Suckling.
Awards
-
2023
90/100
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:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
| Name | Tiefenbrunner Turmhof Pinot Nero 2023 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Story | History and facts Established in 2007, Tiefenbrunner's Turmhof Pinot Nero has established itself as an outstanding example of the Alto Adige DOC, acclaimed by the most prestigious guides and awarded 90 points by James Suckling. |
| Origin | Pinzano, Mazzon, Aica di Fiè |
| Climate | Mountain climate |
| Soil composition | Clayey soils from morainic sediments between Pinzano and Mazzon; calcareous gravel from morainic sediments in Corona; sand with medium silt content in Aica di Fiè. |
| Cultivation system | Wall bars |
| Plants per hectare | 6,000–7,000 |
| Yield per hectare | 50-60 hectolitres per hectare |
| Production technique | Fermentation on the skins in concrete tanks; malolactic fermentation; maturation in wood (80% small, 20% large) and ageing in concrete and in bottle. |
| Wine making | Fermentation on the skins in concrete vats, followed by malolactic fermentation; maturation for 10 months (80% in small wood and 20% in large wood), then ageing for 2 months in concrete vats and 5 months in the bottle. |
| Aging | Aged for 10 months (80% in small wood and 20% in large wood), followed by 2 months of refinement in concrete vats and 5 months in the bottle |
| Total acidity | 5.5 gr/L |
| Residual sugar | 0.7 gr/L |
| Allergens | Contains sulphites |