Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards 1999

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Tasting Notes:

"The color a deep purple-red hue, our Sangiovese offers rich aromas of black raspberry, cherry and violets. The textu...

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User Reviews for Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards

Winemaker's Notes:

The Pedroncelli brothers have been winegrowing in Dry Creek Valley since 1927. With experience and a distinctive winemaking style, John Pedroncelli knows where to best plant this unique varietal and then harvest the fruit at optimum ripeness. He guides the wine through the process from juice to fine wine. The grapes were crushed into an open-top fermentor and fermented for 9 days. The cap was punched down periodically to enhance the color, flavor and intensity in the juice and wine. After pressing, the Sangiovese was aged in American oak barrels for twelve months and developed additional smoothness and complexity through this process.

Tasting Notes:

"The color a deep purple-red hue, our Sangiovese offers rich aromas of black raspberry, cherry and violets. The texture is full-bodied with flavors of berry, cranberry and pomegranate mixed with moderate tannins. The finish is full-flavored and zesty, with mouth-filling notes of chocolate and spice." John Pedroncelli

The Pedroncelli brothers have been winegrowing in Dry Creek Valley since 1927. With experience and a distinctive winemaking style, John Pedroncelli knows where to best plant this unique varietal and then harvest the fruit at optimum ripeness. He guides the wine through the process from juice to fine wine. The grapes were crushed into an open-top fermentor and fermented for 9 days. The cap was punched down periodically to enhance the color, flavor and intensity in the juice and wine. After pressing, the Sangiovese was aged in American oak barrels for twelve months and developed additional smoothness and complexity through this process.

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2100 cases produced.

Aged 12 months in American Oak.

Chemical Analysis:

Alcohol: 13.7% pH: 3.54
Total Acidity: 0.57 grams per liter

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