Monte Tondo 'San Pietro' Valpolicella DOC 2022

Monte Tondo 'San Pietro' Valpolicella DOC 2022

Soave, Italy. Ruby red, verging on purple. The nose is complex with rich floral scents of violets and roses and powerful fruity aromas of ripe red cherries and sour black cherries with a touch of spice. The fruit flavours carry on to the palate, which shows fine, velvety tannins and a lightness and smoothness characteristic of classic Valpolicella....

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13 to 24$35.14
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Montetondo "San Pietro” Valpolicella DOC
The Monte Tondo vineyard can be found nestling in the gentle hills of Soave just a few kilometres from Verona on a slope overlooking the valley. Third generation Gino Magnabosco, together with his family, carry on their passion for the land, and the traditions which have handed down. Like skilled craftsmen, they carefully and conscientiously follow all the production phases: from the wine to the bottle, attentive to new improvements in grape-producing technology at all times.

Twenty-five hectares of vineyards are situated on the best plots that the Soave zone can offer: Monte Tenda, Monte Foscarino and Monte Tondo, plus this San Pietro vineyard in the DOC area for Valpolicella, in the locality of Castello near San Pietro di Lavagno.

The hand-harvest usually occurs during the first week of October, and the grapes are left to semi-dry for 20-30 days in special dry, well-ventilated rooms called "fruttai”. Pressing and maceration on skins occurs for 7-10 days, at temperature controlled fermentation (18-30C) in stainless steel tanks. The wine is matured for 6 months in a mixture of French oak barriques and tonneaux, plus a further 4 months in bottle prior to release.

Technical Details
Grape Variety Corvina 55%, Rondinella 30% and Molinara 15%


Tasting Notes
Colour Ruby red, verging on purple.
Bouquet The nose is complex with rich floral scents of violets and roses and powerful fruity aromas of ripe red cherries and sour black cherries with a touch of spice.
Palate The fruit flavours carry on to the palate, which shows fine, velvety tannins and a lightness and smoothness characteristic of classic Valpolicella.

Service Serve at 14-16C, with a range of primi piatti (first courses) such as Bigoli con l’anara (thick hand cut long pasta with duck ragout), Fegato alla Veneziana (calves livers Venetian style) or Pasta e Fasioi (Pasta and beans).

Winemaker Alessandro Sterchele
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