Winery PedroncelliAlto Vineyards Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Alto Vineyards Sangiovese from the Winery Pedroncelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alto Vineyards Sangiovese of Winery Pedroncelli in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Alto Vineyards Sangiovese of Winery Pedroncelli in the region of California often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Alto Vineyards Sangiovese
Pairings that work perfectly with Alto Vineyards Sangiovese
Original food and wine pairings with Alto Vineyards Sangiovese
The Alto Vineyards Sangiovese of Winery Pedroncelli matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef and spice stuffed peppers, aiguillette of duck with honey or rabbit with cider and prunes.
Details and technical informations about Winery Pedroncelli's Alto Vineyards Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Alto Vineyards Sangiovese from Winery Pedroncelli are 2014, 2015, 0, 2016 and 2018.
Informations about the Winery Pedroncelli
The Winery Pedroncelli is one of of the world's great estates. It offers 34 wines for sale in the of Dry Creek Valley to come and discover on site or to buy online.
The wine region of Dry Creek Valley
Mythical terroir of Californian Zinfandel on pre-Prohibition old vines: intense, spicy reds with aromas of candied blackberry, black plum, pepper and leather, ample structure and melted tannins. Signature Sauvignon Blanc as white king with herbaceous notes and bright citrus, dazzling acidity. Also Cabernet Sauvignon, Merlot and Rhône grapes. Small Sonoma AVA (~9,000 ha, 70+ wineries), warm days and cool evenings ventilated from the coast, ideal ripeness-acidity balance.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Musty (taste of)
A disgusting taste due to a defect in the grapes or, more commonly, a defect in the barrel.
