Manincor Reserve del Conte 2018
Type: Red
Country: Italy
Region: Alto Adige
Grape Variety: Lagrein, Merlot, Cabernet Sauvignon
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: The Manincor estate and the “Panholzerhof”, both sites are south-east facing overlooking the Lake of Kaltern at an altitude of 250 m above sea level; soils are rich comprising sand and clay mixed with limestone gravel and other morainal deposits. These vineyards are among the warmest in all of South Tyrol, pre-destined for the production of great red wines
Winemaking: Grapes from each parcel of vineyard were crushed separately and fermented in a mixture of oak and cement vats and stainless steel tanks using yeasts occurring naturally in the vineyard. Skin contact lasted ten days and was rigorously controlled, during which time the cap of skins was pushed down into the fermenting liquid daily as it rose to the surface in order to extract velvety, assertive but ripe tannins. Fresh fruit and elegance are the main qualities being strived for in this wine. The young wine was transferred into oak barrels of varying sizes where it matured for twelve months
Color: Concentrated bright ruby
Nose: A rich, seductive nose of berry fruits and spices
Palate: Remarkably succulent, well-structured palate of white and black pepper, dark chocolate, liquorice and damson with silky-textured tannins
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”.
