Denomination: Valpolicella DOC Superiore Grape variety: 55% Crovina, 30% Rondinella, 15% Molinara Name: San Pietro Alcohol: 13.5° Format: 0.75L Production area: Soave (VR), Veneto, Italy Description: Winemaking is done in a traditional manner, manual harvest in the second decade of October, crushing-destemming and then cooled to 15° C for 24 hours with the addition of selected yeasts, fermentation and maceration at controlled temperature for 7-10 days in steel. Aging in barriques and tonneaux for at least 6 months, then in bottle for at least 4 months. The color is ruby red. On the nose, it is intense and persistent, with hints of berries, cherry, and violet, with light spicy notes. On the palate, it is intense and persistent, with a well-balanced softness and freshness. Recommended pairing with meat-based first courses, red meats, roasts, game, braised dishes, and fresh cheeses. Recommended temperature: 16-18° C.
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Denomination: Valpolicella DOC Superiore Grape variety: 55% Crovina, 30% Rondinella, 15% Molinara Name: San Pietro Alcohol: 13.5° Format: 0.75L Production area: Soave (VR), Veneto, Italy Description: Winemaking is done in a traditional manner, manual harvest in the second decade of October, crushing-destemming and then cooled to 15° C for 24 hours with the addition of selected yeasts, fermentation and maceration at controlled temperature for 7-10 days in steel. Aging in barriques and tonneaux for at least 6 months, then in bottle for at least 4 months. The color is ruby red. On the nose, it is intense and persistent, with hints of berries, cherry, and violet, with light spicy notes. On the palate, it is intense and persistent, with a well-balanced softness and freshness. Recommended pairing with meat-based first courses, red meats, roasts, game, braised dishes, and fresh cheeses. Recommended temperature: 16-18° C.
