Manincor Kalterersee der Keil 2022
Type: Red
Country: Italy
Region: Alto Adige
Grape Variety: Various varieties of the Vernatsch family
Viticulture: Biodynamic | Certified Organic
Climate: The Alps protect the area from cold air masses from the north filled with precipitation, while warm, moist air currents from Lake Garda and the Mediterranean find their way to Alto Adige
Terroir: Vigna “der Keil” (monopole) at an altitude of 250m above sea level; south-facing sites overlooking the lake of Kaltern, among the warmest in all South Tyrol. The old vines are pergola-trained and grown in sandy clay soil rich in calcium carbonate
Winemaking: The grapes were de-stemmed, crushed and fermented in open wooden vats, partially using yeasts naturally occurring on the grapes. Skin contact lasted one week at relatively low temperatures (24°C) with the skins being gently pushed down in the embryonic wine once per day. The aroma and flavour of the wine were refined during five months of maturation on the fine lees in large oak barrels
Color: Bright soft-hued ruby
Nose: Delicately fruity on the nose reminiscent of cherry and toasted almonds
Palate: Juicy on the palate, extremely ‘quaffable’ and elegant on the finish
About the Winery:
With 50 hectares of grape growing areas, the Manincor Estate Winery in Caldaro is one of the largest in all of Alto Adige. And also one with some of the richest traditions: grapes have been grown here for more than four hundred years, a tradition which Count Michael Goëss-Enzenberg continues – along new paths that are actuality old.
Count Goëss-Enzenberg, who is himself a trained oenologist, has focused on biodynamic cultivation in his estate winery since 2005, and that means: the revitalization of the soil with compost, special sowing of greenery, allowing chickens, sheep, and bees in the vineyard, and last but not least creating herbal teas with which the grapevines are treated. Chamomile helps the plants to overcome situations of stress, stinging nettle tea gives them energy and horsetail herb supports the healing of injuries.
But as old as the knowledge about cultivation is at the Manincor Estate Winery in Kaltern, that’s how modern the winery is, which was built underground three stories below the vineyards. In the end, the grapes from a half million vines are brought together here, and a total of fifteen different grape varieties are made into wine here. But in spite of the size, the work in the winery is still always worked by hand – with particular attention to small scale: “Also trying and doing our best possible work even down to the smallest detail is our path to the highest natural quality,” says Count Goëss-Enzenberg. Because, “For me, wine is the greatest sensory expression of agricultural culture.”
And at the Manincor Estate Winery in Caldaro, they know their way around with a focus on the senses, with passion, with authenticity, and with heart. For more than four hundred years. After all, a free translation of Manincor is “hand on heart”.
