Winery Pietra SantaSignature Collection Pinot Noir
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Signature Collection Pinot Noir from the Winery Pietra Santa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Signature Collection Pinot Noir of Winery Pietra Santa in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Signature Collection Pinot Noir of Winery Pietra Santa in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Signature Collection Pinot Noir
Pairings that work perfectly with Signature Collection Pinot Noir
Original food and wine pairings with Signature Collection Pinot Noir
The Signature Collection Pinot Noir of Winery Pietra Santa matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sautéed pork with pineapple, pork chops with veal stock sauce or rabbit with goat cheese and mint.
Details and technical informations about Winery Pietra Santa's Signature Collection Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Signature Collection Pinot Noir from Winery Pietra Santa are 2011, 2009, 2010, 0 and 2013.
Informations about the Winery Pietra Santa
The Winery Pietra Santa is one of of the world's greatest estates. It offers 20 wines for sale in the of Cienega Valley to come and discover on site or to buy online.
The wine region of Cienega Valley
AVA of San Benito County (1982) south of Hollister, crossed by the San Andreas Fault: granite-sandstone soils to the east and granite-limestone to the west, draining and poor. Zinfandel, Cabernet Sauvignon and Negrette from old vines as signature complex and elegant reds. Pinot Noir and Chardonnay also notable. Moderate climate sheltered by mountains, Monterey Bay breezes, marked thermal swings.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
