Tiefenbrunner Linticlarus Pinot Noir Riserva

Linticlarus Pinot Nero Riserva Alto Adige DOC bottle image

Wine Description

Linticlarus is the ancient Latin name for the village of Entiklar (near Cortaccia), where this historic family-owned winery is based. Made from 100% Pinot Nero fermented in stainless steel, the wine spends one year in French oak barriques followed by an additional year in the bottle for further refinement. Christof Tiefenbrunner has succeeded in producing a stellar wine from this often finicky grape.

Tiefenbrunner Castel Turmhof
Christof Tiefenbrunner, Owner
Tiefenbrunner Vineyard
Tiefenbrunner Cellar
Tiefenbrunner, Castle Park
Tiefenbrunner Vineyard
Tiefenbrunner Family, Grandma Hilde, Anna, Johannes, Sabine and Christof
Tiefenbrunner Historic Cellar
Tiefenbrunner Family
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Acclaim
“Shows flavors of candied cherry and plum compote, with a spicy core of anise, sandalwood, sage and a touch of cedar. There's good intensity to this, with a long, mouthwatering finish.”
— Wine Spectator, Oct 2011
“The 2008 Pinot Nero Riserva Linticlarus wafts from the glass with sweet red cherries, crushed flowers, spices and licorice. There is an element of frailty in this approachable Pinot that is quite attractive. Ideally the 2008 should be enjoyed over the next few years.”
— Wine Advocate, Feb 2012
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Vineyard & Production Info
Production area/appellation:
Alto Adige DOC
Vineyard name
The Montan vineyard
Vineyard size
2.5 acres
Soil composition
Loam, clay and moraine
Training method
Guyot
Elevation:
1,650 feet
Vines/acre:
2,800
Yield/acre:
2.4 tons
Exposure:
Western
Harvest time:
September
First vintage of this wine:
1994
Bottles produced of this wine:
6,000
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Winemaking & Aging
Varietal composition:
100% Pinot Nero
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
79 °F
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
12 months
Age of Aging Container:
30% new; 70% 2 to 3 years
Length of bottle aging:
12 months
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Analytical Data
pH level:
3.7
Acidity:
5.2 g/L
Alcohol:
14 %
Dry extract:
30.4 g/L
Residual sugar:
2.3 g/L
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POS MATERIALS
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