MASO ÉLESI 2022
PINOT NERO TRENTINO SUPERIORE ORGANIC

An organic vineyard ideally suited for growing Pinot Nero.

VINEYARD CHARACTERISTICS

Seasonal performance The year was characterised by the scarcity of rainfall, which was already limited in the early winter months, with very dry days and very high temperature ranges. Budding was slightly delayed, but the vegetative season then continued very quickly, so much so that flowering was already anticipated in the third ten days of May. From the beginning of June and for most of the summer, there were long hot and dry periods, with temperatures several degrees above average both during the day and at night. Fortunately, the far-sightedness of the irrigation consortia and some rain at the most critical times made it possible to adequately compensate for the lack of water. The harvest was early and was carried out with perfectly healthy and intact grapes, but with a tendentially low acid content, so it was essential to centre the harvest at the right time. A vintage of great expectation for red wines.
Location of the vineyards A single vineyard in Padaro with its pertinent building (or maso) at the foot of Mount Baone, surrounded in a holly oak wood.
Grape variety used 100% Pinot Nero.
Type of terrainAncient, fairly shallow, medium texture soil, with a good clay content, verging on calcareous: the best for this variety.
Training system Guyot-trained.
Production 55 quintals of grapes per hectare.

VINIFICATION AND AGEING

Harvest The operations took place with careful manual selection on 6 September, in small containers.
Vinification The grapes were quickly transported to the cellar, where they were immediately partially destemmed and the whole berries were dropped into a special steel tank for alcoholic fermentation. Initially, a cold pre-fermentation maceration was carried out for some days at 10-15 °C (50-59 °F). Alcoholic fermentation took place at a temperature of around 23 °C (73,4 °F) with maceration on the skins and stems for more than three weeks.
Ageing In December, after malolactic fermentation and a first racking, the wine was placed in 500-litre French oak barriques and tonneaux for ageing. In October 2023, the wine was blended and bottled on 1 February 2024, producing 4,384 bottles, 69 magnums and some bigger-format bottle. Finally, bottle ageing lasted at least 18 months before being put on sale.

ORGANOLEPTIC CHARACTERISTICS

Colour The wine has a luminous ruby red colour with slight transparency.
Aroma Following a brief oxygenation, it offers an elegant complexity of nuances on the nose: notes of fresh red fruit, ranging from blackberry to morello cherry, and floral notes of rose are well integrated with more spicy hints of juniper, vanilla and bitter cocoa. There is the essentiality and fragrant purity of the original grape variety.
Flavour On the palate, the wine still shows great elegance and balance made up of compact but harmonious tannins and a nice sensation of freshness and sapidity that give it great depth. In the mouth, there is a reminder of the fragrant sensations perceived previously. A young wine, ready, but certainly in need of development.

ANALYTICAL DATA

Alcohol 13,50 % vol.
Residual sugar 0,3 g/l.
Total dry extract 25,4 g/l.
Total acidity 5,02 g/l.
pH 3,34.
Contains sulphites.

PAIRINGS

• Starters of savoury and smoked meats.
• Lamb chops with herbs or rabbit terrine with herbs.
• Fillet of pork and game birds.
• “Porcini mushrooms, artic char and kale” – Chef Alfio Ghezzi.

SERVING TEMPERATURE

Serve at 16–18 °C (around 60–64 °F) in wide glasses.

STORAGE CONDITIONS

Keep in a cool place, away from light and heat sources. Store bottles horizontally.

AGEING POTENTIAL

10 years.

AWARDS

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