Kellerei St Paul’s Pinot Noir “Luzia” DOC 2020

Complex aroma spectrum of forest berries, cherry and raspberry but also red flowers, with a light herbal note. Elegant on the palate with surprisingly silky tannins and a fine flavour. Pair with pasta, light meats, mushroom dishes and aged cheeses.

Type: Red Wine
Style: Light-bodied, Silky
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Burgundy Pinot Noir, with ripe strawberries, cherries, and a touch of spice, finishing with refined elegance.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Alto Adige, Italy
Terroir: Gravelly and limestone soils
Aging: 8 months in oak
Serving Temperature: 14-16°C

Kellerei St Paul's is a prestigious cooperative winery in Alto Adige, known for its meticulous winemaking and focus on regional varietals. "Luzia" Pinot Noir is a testament to their dedication to quality and precision.

Seafood: Salmon fillet or tuna tartare.
Poultry: Roast chicken or duck breast with cherry sauce.
Vegetarian: Grilled eggplant or beetroot tart.
Meat: Veal medallions or pork tenderloin.

Camembert: Soft and creamy, enhancing the wine's fruitiness.
Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Brie: Rich and buttery, pairing smoothly with the wine.
Manchego: Firm and nutty, balancing the wine's structure.

Duck Breast with Cherry Sauce

Ingredients:

• 2 duck breasts
• 1 cup fresh cherries, pitted
• 1/2 cup red wine
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Sear duck in a hot pan, skin-side down, until crispy. Flip and cook to desired doneness.
3. In the same pan, combine cherries, red wine, honey, and balsamic vinegar. Simmer until thickened.
4. Slice duck breasts and drizzle with cherry sauce. Serve warm.

Tip: Enjoy with Kellerei St Paul's Pinot Noir "Luzia" for a luxurious pairing.