Tiefenbrunner Linticlarus Pinot Noir Riserva 2019

“Linticlarus” is the name of an ancient Roman Fortress from which the village of Entiklar (where the winery is located) gets its name. Made from 100% Pinot Nero fermented in stainless steel, the wine spends one year in French oak barriques followed by an additional year in bottle for further refinement. Christof Tiefenbrunner has succeeded in producing a stellar wine from this often finicky grape.

Wine Production

Fermentation on the skins in stainless steel tanks is followed by malolactic fermentation and a 12-month aging period in small oaken barrels. After a further six months in large wooden casks, the wine ages for another year in the bottle.

Tasting Notes

The Linticlarus Pinot Nero is light ruby-garnet in color with seductive aromas of red cherry, wild berries, and violets. On the palate the wine is well-balanced with flavors of tart red cherry and red berries with hints of vanilla and spice. The tannins are silky and the finish is crisp and refreshing.

Food Pairing

This wine pairs well with game, fowl and roasted pork as well as funghi based dishes and hard cheeses.

Production Info
Production area/appellation
Alto Adige DOC
Vineyard size
2 acres
Soil composition
Calcareous and Clay-Loam
Training method
Guyot
Elevation
1,475-1,575 feet
Vines/acre
2,475
Average Vine Age
20
Yield/acre
2 tons
Exposure
Southern / Southwestern
Year vineyard planted
1991 and later
Harvest time
Mid of September to beginning of October
First vintage of this wine
1994
Bottles produced of this wine
3,800
Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
Cold soak
Time on its skins
19
Fermentation container
Stainless steel tanks
Age of Aging Container
New-Three years
Length of alcoholic fermentation
14 days
Fermentation temperature
79-86 °F
Maceration technique
Punchdown
Maceration length
5
Malolactic fermentation
Yes
Fining agent
Vegan
Type of aging container
Barriques
Length of bottle aging
12 months
Size of aging container
2.25 hl
Type of oak
French
Length of aging before bottling
12 months
Analytical Data
Alcohol
13.5 %
pH level
3.42
Residual sugar
0.2 g/L
Acidity
5.9 g/L
Dry extract
30.7 g/L

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