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Santa Margherita Luna dei Feldi 1996

Other White Blends from Trentino-Alto Adige, Italy
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    Winemaker Notes

    Full, intense, elegant nose with whiffs of elder berry and banana. Lively taste, good acidity, smooth and well-balanced.

    Culinary suggestions: Ideal with all seafood dishes, particularly with raw seafood, sautéed clams and spaghetti with lobster.

    Critical Acclaim

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    Santa Margherita

    Santa Margherita

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    Santa Margherita, Trentino-Alto Adige, Italy
    Video of winery

    When you hear “Santa Margherita,” you probably think of their iconic Pinot Grigio. While they are proud to have led an entire generation of Italian white wines with this inspiring and much-loved favorite, there’s a lot more to their story. Santa Margherita represents the best of tradition, innovation, a passion for authentic and enjoyable wines, and respect for the people and the lands that produces them. 

    Over 80 years ago, Count Gaetano Marzotto led the revitalization of an abandoned portion of the Venetian countryside. Here, where rivers from the alps cut through the sun-drenched hills on their winding way to the Mediterranean shore, he created much-needed farmlands and restored traditional wine-making in what had been a region of fine vineyards since the time of the Roman Empire. Employing new agricultural science and a commitment to the needs of the Italian people, Marzotto gave this labor of love the name of his dear wife Margherita, and the first piece in the mosaic of Santa Margherita was set. 

    Since then, Santa Margherita has grown to encompass vineyards across Italy, from the Veneto to Tuscany, producing distinctive, authentic wines of deep tradition and regional character. Their wines are crafted for the evolving tastes of today’s fine wine lovers, and they invite you to pair the people and foods in your life with the Pinot Grigio they made famous, their brilliant Prosecco, their complex Chianti Classico Riserva or their delicate Sparkling Rosé. 

    They hold their entire organization to the highest levels of social responsibility and environmental sustainability while remaining committed to their Italian heritage. As they continue to thrive and expand, the truest measure of their success is being welcomed and enjoyed by you, today.

    Trentino-Alto Adige

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    A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

    Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

    The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.

    Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.

    The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WWH362SML62_1996 Item# 8088