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J. HOFSTATTER
750 ML
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Pinot Noir was successfully introduced into Alto Adige on the beginning of the 19 century. It soon became evident that the gently sloping terrain and the micro-climate at Mazon were perfect for producing Pinot Noir of international stature. 75% of the bunches are de-stemmed, while the remaining 25% are placed whole in the fermentation vats. Fermentation lasts 10 days, during which the skins and other solids are constantly kept loose and submerged in the must. Following malolactic fermentation the young wine is left to age for 6 months on its lees in neutral concrete vats.
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