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Pietra Santa Sassolino 2011

Other Red Blends from Central Coast, California
    14.8% ABV
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    14.8% ABV

    Winemaker Notes

    The wine is a robust, red blend with bold fruit flavors of black cherry and plums with hints of chocolate and smoky oak. The wine is balanced and has soft, round tannins. Sassolino is a perfect match for a wide variety of cuisine especially roasted meats or Italian fare.

    Sassolino means "little stone" in Italian, a reference to our gravel-rich soils. It is a blend of Sangiovese and Cabernet Sauvignon that was grown on our estate from vines that are 35 years old. Winemaker, Aleesio Carli hand selects the fruit to go into this special blend. It is aged in French oak for 30 months.

    Critical Acclaim

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    Pietra Santa

    Pietra Santa

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    Pietra Santa, Central Coast, California
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    Situated eight miles south of Hollister and twenty-five miles east of Monterey Bay in San Benito County, the estate vineyard is cradled in its own private valley, whose unique combination of soil, climate and geography produces grapes and wine of uncommon character, Cienega Valley became wine country in 1850, when Frenchman Theophile Vache planted the region's first vineyards When Joseph Gimelli purchased the 455 acres surrounding the Dickinson house in 1989, the adjacent vineyards had not been tended for three years and were overrun by wild boar. Gimelli planted nearly 100 acres to Merlot, Sangiovese and Dolcetto, preserving only a one-acre block of Zinfandel and ten acres of Cabernet Sauvignon from previous plantings. Pietra Santa (named by Gimelli for the unusual limestone and granite soils) harvested its first vintage in 1992, under the supervision of Winemaker Alessio Carli, whose broad winemaking experience in Tuscany complements the estate's focus on Italian grape varieties. The first wines from Pietra Santa were released in 1994.

    California

    Red Wine

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    A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.

    While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.

    The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon, Merlot and Bordeaux Blends garner global attention and in some cases, cult status.

    Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.

    The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, and remain active new frontiers for Rhône and Spanish varieties.

    Mendocino in California’s cool North Coast region is a fantastic source of Pinot noir.

    Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.

    EPC26616_2011 Item# 137634