Info
The Reserve della Contessa runs under the Terlano Alto Adige appellation. A Terlano cuvée is classically composed of the grape varieties Chardonnay, Pinot Blanc and Sauvignon Blanc. The Pinot Blanc is 55%, the Chardonnay 30% and the aromatic Sauvignon Blanc 15%.
The grapes come mainly from Lieben Aich in Terlan and in smaller parts from Campan near Kaltern. The sites in Lieben Aich are warm, exposed to the west and situated at an altitude of about 300 metres. The soil is porphyry weathered rock with a sandy, water-permeable overlay. In Campan, the sites are oriented towards the east and tend to be cooler. The slope is at 500 metres altitude and offers loamy limestone soils with deposits from ice-age glaciers.
The grapes are completely destemmed and then extracted for six hours on the skins. Fermentation takes place spontaneously with natural yeasts in large wooden barrels from Stockinger. The wines then mature for nine months on the fine lees.
The bottling took place in June 2021 and amounted to 45,500 bottles.
Color
Sparkling straw yellow, light greenish reflections
Nose
On the nose, it shows what it is made of even at this early stage. The deliberate contact with the fine yeast provides a very unique, exciting character on the nose. Yeast plait, pastry as well as some smoke clearly underpin this fact. Apricot cake also becomes more noticeable as the temperature rises. Apples show themselves in enormous variety. From crumbly to sour and sweetly ripe. In the background, nuances of sage and lemon balm are still subtle.
Palate
On the palate, it shows a skilful mixture of pressure, melting and finesse. The three grape varieties all play a clear role on the palate. The slow ageing on the lees leaves its mark on the texture. Underneath, it has a rising and cool effect. The Sauvignon Blanc repeatedly sets green accents and acid peaks. This is totally animating and enriches the cuvée enormously. Reserve della Contessa is juicy and has plenty of drinkability. Slightly smoky hints come through in the finish. Also the yellow fruitiness paired with the excursions into patisserie.
Food recommendations from Marian Henß
- Pickled mackerel with quinoa salad and sour pickled yellow beetroot
- Veal carpaccio with herb vinaigrette, parmesan and taggiasche olives
- Smoked celery, beech mushrooms, mushroom stock and green walnuts
| Allergens | Contains sulfur |
|---|---|
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 6,2 g/l |
| Drinking temperature | 11° |
| Manufacturer | Winery Manincor, St. Josef am See 4, 39052 Kaltern / Italy, organic certificate: IT BIO 013 |
