Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.

Grumello Sant’Antonio Riserva

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Grumello Sant’Antonio Riserva

Grumello is not a village but an area immediately above and east of town of Sondrio. The terraced vineyards rise up as high as 670 meters, a full 365m above the Adda river valley floor. Within the Grumello zone, just east of the Rocca de Pirro vineyard, is the church of Sant’Antonio a Montagna in Valtellina. For centuries, this structure has protected the vineyards below it that stretch down the Risc di Sassina, This vineyard yields some of the most generous fruit from the Grumello.
Sant’Antonio a Montagna in Valtellina also holds a special place in the hearts of the Pelizzatti Perego family because it was there the current generation’s mother and father were married 4 September 1969. In 2009, Isabella and Guido decided to celebrate their parents 40th wedding anniversary by making a single vineyard wine from this parcel.

Appellation: Valtellina Superiore Riserva DOCG, Grumello

Type: Red wine

Grape variety: 100% Nebbiolo (Chiavennasca)

Wine Details:

Tasting Notes:
Color: Bright garnet red.
Bouquet: Elegant and very complex, with scents of violets and dried red flowers, wild berries in jam, balsamic spices, leather and tobacco.
Palate: Intense, rich and structured but characterized by great elegance, freshness and balance, with vigorous tannins on the long finish.
Alcohol: 13%.
Serving Notes: 15/16º C (59/61º F). We recommend you let the wine ‘breathe’ an hour or two before serving in a large Nebbiolo glass.
Food Pairing: Pasta with meat sauce, game dishes, roasted and grilled meat, beef stews, and aged cheeses.

Vinyard Notes:
Production Area: Grumello sottozona, municipalities of Sondrio and Montagna in Valtellina.
Elevation: 450 meters above sea level a.s.l.
Exposure: South.

Winemaking Notes:
Harvest: Early November.
Vinification: Traditional with maceration of the pressed fruit.
Fermentation: Maceration for 68 days in 50hl wooden vats.
Aging: 60 months in 50hl wooden barrels, concrete, bottle.