Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: ripe red fruit, fresh spicy minerality, subtle wood, earthy depth

Palate: intense fruit impact, smooth tannins, consistent structure, balanced finish

Manincor's selection Pinot Nero from the Mazzon plateau at 400-450 metres, sourced from the oldest vines in the highest position of the family's four hectares of Mazon Pinot Nero. Demeter biodynamic-certified; described by Manincor as the 'Grand Cru of Grand Cru'.

What it pairs with

  • Roast pigeon with mushroom jus
    Mason's earthy depth and spicy minerality flatter game bird; smooth tannins frame the jus.
  • Wild boar pappardelle
    Game ragu finds a peer in Mason's intense red-fruit impact and consistent structure.
  • Truffle risotto
    Mature Pinot Nero with mushroom-and-truffle umami; the wine's elegance carries the dish.

History

Manincor's Mason di Mason Pinot Nero is produced only from old-vine fruit in the upper parcel of the cellar's four-hectare Mazon vineyard, in select vintages. The Mazon parcel has been Demeter-certified biodynamic since the broader estate certification in 2009.

  1. 2003: First Mason di Mason Pinot Nero vintage from the oldest Mazon parcel
  2. 2009: Manincor estate Demeter biodynamic certification

Facts

Producer
Manincor · visiting guide
Grapes
Pinot Nero (100%)
Classification
DOC Alto Adige Pinot Nero
Oak
Twelve months in barrique with 50 percent new oak
ABV
13.5%
Price
EUR 50 to 80 at retail
Drinking window
5 to 20 from vintage
First vintage
2003
Biodynamic
Demeter Certified
Organic
DEMETER

Frequently asked about Mason di Mason Pinot Nero

What does Mason di Mason taste like?

Ripe red fruit, fresh spicy minerality, subtle wood and earthy depth on the nose; intense fruit impact, smooth tannins, consistent structure and a balanced finish on the palate. Medium-bodied with high acidity.

When should I drink Mason di Mason?

Drink between 5 and 20 years from vintage. Producer suggests the 2022 vintage will be at its best from 2025 to 2035; the wine rewards medium-to-long cellaring.

Is Mason di Mason biodynamic?

Yes. The Mazon vineyards have been Demeter-certified biodynamic since 2009, when the entire Manincor estate transitioned.

Where is Mason di Mason made?

From the highest parcel of the four-hectare Manincor Mazon vineyard at 400-450 metres, planted to the oldest vines on sandy soils with debris of dolomite, porphyry, gneiss and granite.

Tags

biodynamic biodynamic certified cellar worthy dry high acid iconic medium body medium tannin mood contemplative mood elegant occasion celebration occasion cellar occasion gift occasion special old vines old world organic pairs with game pairs with mushroom pairs with pasta red sauce pairs with poultry pairs with truffles pinot nero price premium single vineyard still red

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