Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards 1999
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.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards
"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
2100 cases produced.
Aged 12 months in American Oak.
|Alcohol: 13.7%||pH: 3.54|
|Total Acidity: 0.57 grams per liter|
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