Tenuta San Pietro di Tassarolo Az. Agr. SRL

Loc. San Pietro, 2, 15060 Tassarolo (AL)
Italy
Telephone +39 0143 342422
Fax +39 0143 342970
info@tenutasanpietro.it

Hall map

ProWein 2018 hall map (Hall 15): stand B61

Fairground map

ProWein 2018 fairground map: Hall 15

Contact

Roberto Barbato

Phone
0039 335385348

Email
r.barbato@tenutasanpietro.it

Import-/Exportguide

Exhibitor Categories

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Exporter

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  • 02.01  Europe

Europe

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Asia

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  • 02.02  Asia
  • 02.02.27  Japan

Japan

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  • 02.02  Asia
  • 02.02.42  Singapore

Singapore

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  • 02.03  USA

USA

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  • 02.03.05  California

California

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New Jersey

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New York

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  • 02.06  Australia and Oceania

Australia and Oceania

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  • 02.06  Australia and Oceania
  • 02.06.01  Australia

Australia

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  • 02.07  Africa

Africa

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  • 02.07  Africa
  • 02.07.15  Ghana

Ghana

Our products

Product category: Piemont

SAN PIETRO GAVI D.O.C.G. BIO

It is the Gavi representing the philosophy and the tradition of the Company, reflecting the peculiarity of the Cortese grapes from which it comes from.
Vineyard planted area: ha 22.
Grapes variety: 100% Cortese
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 9000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: half September, hand harvesting.
Wine production method: soft crushing of the grapes; the must obtained after natural decanting, is fermented in stainless steel tanks under temperature control. Alcoholic fermentation occurs without using selected yeasts for a period of 20/25 days.
The permanence of the wine on the yeasts lasts for at least 2/3 months, and after cold stabilization, is bottled at the beginning of March.
Alcoholic content: 12%.
Total acidity: 5,5 g/l.
Color: straw yellow with slightly greenish reflections.
Scent: intense scents of white flowers and fruit exacerbated by a delicate minerality.
Taste: fresh, good structure matched with elegance and pleasantness, well-balanced acidity and good persistence at the end.
Serve with: excellent as aperitif, it successfully matches with main courses, white meats, fish and vegetables.
Serving temperature: 8/10°C.
Storage: bottles stored in a cool, dry and constant temperature can be stored for 4/5 years.

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Product category: Piemont

IL MANDORLO GAVI D.O.C.G. BIO

Gavi coming from the grapes of the Mandorlo vineyard, one of the most historic of the Tenuta, which covers a gentle hillside overlooked by a centenary almond tree. This Crû with golden yellow color, is made unique from the harmonization of its fruity flavors, with almond notes.                           
Vineyard planted area: ha 3.
Grapes variety: 100% Cortese.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 8000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: second half of September, hand harvesting.
Wine production method: soft crushing of the grapes; the must obtained after natural decanting, is fermented in stainless steel tanks under temperature control. Alcoholic fermentation occurs without using selected yeast for a period of 20/25 days. The permanence of the wine on the yeasts lasts for at least 3/4 months and after cold stabilization, is bottled in late March and left in the refining for a few months.
Alcoholic content:12,5%.
Total acidity: 6 g/l.
Color: intense straw yellow.
Scent: it is pleasant and intense, with complex hints of almond and floral scents.
Taste: structure combined with great elegance, texture and pleasantness, moderate acidity but present, rightly sapid, with good persistence in the end.
Serve with: fish, white meats, young cheeses, and due to its flavor it is a wine to drink through the meal.
Serving temperature: 10/12°C.
Storage: bottles stored in a cool, dry and constant temperature can be stored for at least 7/8 years.

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Product category: Piemont

MONFERRATO D.O.C. ROSSO NERO SAN PIETRO BIO

Red wine made from assembling Albarossa, Barbera and Cabernet Sauvignon grapes whose different features come together in a harmonious balance of aroma and taste sensations
Vineyard planted area: ha 5.
Grapes variety: 40% Albarossa – 40% Barbera – 20% Cabernet Sauvignon.
Pruning system: Guyot tradizionale.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 9000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/west exposure.
Grape harvest: October, hand harvesting.
Wine production method: de-stemming and crushing of the grapes;  the must obtained, together with the grape skins, begins the fermentation with natural yeasts. Pumping over is repeated many times for the extraction of color and aromas. The alcoholic fermentation continues for at least 15 days and, after the drawing off, the wine is kept at a suitable temperature to favor malolactic fermentation. The refinement is one year in stainless steel tanks.
Alcoholic content: 13,5%
Total acidity: 6 g/l.
Color: intense ruby red.
Scent: intense fragrance notes with floral and small berries hints.
Taste: harmonious, broad, rich in extractive substance, fresh and balanced structure.
Serve with: cold meats, pasta dishes, red meats and grilled ones; it is a wine to drink through the meal.
Serving temperature: 14/16°C.Storage: bottles stored in a cool, dry and constant temperature can be stored for 6/8 years.

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Product category: Piemont

MONFERRATO D.O.C. ROSSO BELLAVITA

It is a wine of extraordinary elegance and rich in extractive substance, harmonious and well-balanced, gentle and mouthfilling.
Vineyard planted area: ha 5.
Grapes variety: 40% Albarossa – 40% Barbera – 20% Cabernet Sauvignon.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 6000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/west exposure.
Grape harvest: October, hand harvesting.
Wine production method: de-stemming and crushing of the grapes; the must obtained, together with the grape skins, begins the fermentation with natural yeasts. Pumping over is repeated many times for the extraction of color and aromas. The alcoholic fermentation continues for at least 15 days and, after the drawing off, the wine is kept at a suitable temperature to favor malolactic fermentation. The refinement, for minimum 2 years, is in French oak barriques.
Alcoholic content: 14%.Total acidity: 6 g/l.
Color: intense ruby red with purple reflections.
Scent: intense fragrance notes with scents of raspberries, berries and floral hints, spices and licorice.
Taste: full of extractive substance, full and rounded with gentle tannins and sweet and persistent hints in the end.
Serve with: cold meats, pasta dishes, red meats roasts, braised meats, game and seasoned cheeses.
Serving temperature: 16/18°C.
Storage: bottles stored in a cool, dry and constant temperature can be stored for at least 10 years.

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Product category: Piemont

V.S.Q. BRUT SAN PIETRO BIO

Sparkling wine obtained from the best selection of Cortese and Chardonnay grapes cultivated in the Tenuta and the prise de mousse takes place with the Charmat Long method, which is different from the traditional/champenoise process for the froth occurring in the autoclave instead of the bottle.
Vineyard planted area: ha 2.
Grapes variety: 60% Cortese – 40% Chardonnay.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 8000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: end of August, hand harvesting.
Wine production method: soft pressing, fermentation, without using selected yeasts, in stainless steel autoclave with temperature control.
Alcoholic content: 12,5%.
Total acidity: 6,5 g/l.
Froth: thick and creamy, fine and long-lasting perlage.
Color: straw yellow.
Scent: intense, fresh and persistent with fruity and floral scents.
Taste: dry, pleasantly balanced, light and elegant.
Serve with: excellent as aperitif, it is a wine to drink through the meal.
Serving temperature: 6/8°C.

 

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Product category: Piemont

V.S.Q. ROSE' SAN PIETRO BRUT

Expressive and well balanced, the details are the asset of this wine: from the gentle structure on the palate, with vibrant acidity finely harmonized with aromas of currants, strawberries and spices.
A pleasure that surprise during each sip for its extraordinary delicacy and elegance.
Vineyard planted area: ha 2.
Grapes variety: 100% Albarossa
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 8000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: end of September, hand harvesting.
Wine production method: the Albarossa grapes are fermented on the skins for a few hours, to give the cuvée its characteristic pink hue. The must is fermented using natural yeasts in autoclave with temperature control around 18°
Alcoholic content: 12,5%.
Total acidity: 6,5 g/l.
Froth: thick and creamy, fine and continuous pèrlage
Color: pink peach flower
Scent: fine, fresh with aromas of black currant and red fruit freshly picked followed by splash of floral notes (rose and hawthorn)
Taste: gentle, elegant and harmonious, aromatic after taste, a long persistence on the palate
Serve with: excellent as aperitif, ideally matches with risotto, main courses, raw fish, white meat, shellfish. It is a wine to drink through the meal.
Serving temperature: 6/8°C.

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Product category: Piemont

L'ORO DI DONNA LINA

It is a rare product of the Company. It is an elegant-tasting wine, fragrant and sweet with a well-balanced acidity. It releases a delicate symphony of sensations and experiences that linger long on the palate. 
Vineyard planted area: ha 0,50.
Grapes variety: 100% Cortese.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method.
Yield: 2000 kg/ha.
Soil: clayey, with presence of calcareous marls, excellent texture and with good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), exposure south – south/west.
Grape harvest: second half of November, hand harvesting in small boxes.
Wine production method: soft crushing, fermentation in small French oak barrels, refining at least 4 years.
Alcoholic content: 14%.Color: golden yellow with amber reflections.
Scent: light and velvety scents of honey, raisins, jam and pineapple.
Taste: medium-sweet, warm, soft and full, but at the same time in equilibrium with fresh and savory notes that ensure lasting pleasure with a persistent finish of Achillea honey, dried and candied fruit.
Serve with: mature and seasoned cheeses, chocolate, biscuits. Alone, as a meditation wine.
Serving temperature: 12/14°C.

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Product category: Piemont

GRAPPA BIANCA SAN PIETRO

Grappa San Pietro is a distillate with an extremely interesting personality which owes its character, sometimes almost arrogant, to its elegance and richness in flavors.
Raw material: fine selected marcs of Cortese grapes.
Fermentation: under vacuum in stainless tanks at controlled temperature. This process is immediately followed by distilling so as to avoid damaging secondary fermentations.
Distillation: it occurs through hand-crafted steam pot stills, according to ancient tradition. The distillation process is very slow, in order to let the volatile components, responsible for the perfume, have an appropriate period of evaporation and subsequent condensation, to maintain intact the organoleptic characteristics of the grapes.
Alcoholic content: 43%.
Maturation: from six months to eight in stainless steel tanks.
Tasting: perfect to be served at about 12°C in a large tulip-shaped glass. Before the tasting, it is recommended to let the Grappa San Pietro rest for a few minutes in the glass to ensure its oxygenation. In this way, the aromas are released and you get a perfect nose/palate harmony. To the nose is soft and slightly aromatic, floral, with a hint of sweets. In the mouth is persistent and has a great personality.

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Product category: Piemont

GRAPPA RISERVA GORRINA

The Gorrina Grappa Riserva is produced from the marcs of the Cortese grapes steam-distilled in pot stills. Refining takes place in French oak barrels where it matures for at least 24 months. This process gives to the Grappa Riserva all its features and unmistakable flavors of the grapes from which it comes from.
Raw material: fine selected marcs of Cortese grapes from the centenary vineyard Gorrina.
Fermentation: under vacuum in stainless steel tanks at controlled temperature. This process is immediately followed by distillation to avoid secondary fermentations.
Distillation: it occurs through hand-crafted steam pot stills, according to ancient tradition. The distillation process is very slow, in order to let the volatile components, responsible for the perfume, have an appropriate period of evaporation and subsequent condensation, to maintain intact the organoleptic characteristics of the grapes.
Alcoholic content: 43%.
Maturation: 24 months in small oak barrels.
Color: intense and bright amber.
Tasting: Grappa Gorrina combines the elegance to a great balance of flavorings including fruity and floral and delicate hints of vanilla and oak. Ideal to be served at 17°C in a large tulip-shaped glass. Before the tasting, it is recommended to rest the Grappa for a few minutes in the glass to ensure its oxygenation. In this way, the aromas are released and you get a perfect nose/palate harmony.



 

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About us

Company details

Tenuta San Pietro is one of the historical wineries in the area of production of Gavi wine. It is situated on the hills of Tassarolo, 300 m above the sea level. The Estate covers 80 hectares, 35 of whom are constituted by vineyards, mainly for the production of Cortese di Gavi but also with local black grapes (like Albarossa, Barbera and Nibiö). The vineyards are cultivated under a organic and biodynamic method, which aims at activating the life in the soil through soil-friendly methods, topdressing with green manure and biodynamic compost, attention to the lunar and the planetary calendar in all the seeding and harvesting operations and the refusal to employ any chemical product toxic harmful for human beings and the environment. The winery is characterized by a passion for research and is working towards recovering the original biodiversity of the area and for the preservation of the traditional vineyards of the Estate. One of these vineyards dates back to the period when the Benedictine monks implanted a vineyard, still productive today, on to a vitis nobilis called Gorrina. When, at the beginning of the 20th century, a pandemic of grape phylloxera destroyed nearly all European vineyards, the Gorrina survived becoming one of the most precious exemplar of its kind, one of the very few that is not implanted on imported American vineyards.

 

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Company data

Sales volume

1-9 Mio US $

Export content

max. 75%

Number of employees

1-19

Foundation

2002