Kellerei St Paul's Pinot Noir 'Luzia' DOC 2020

Kellerei St. Pauls Pinot Noir “Luzia” DOC is a refined and alpine expression of Pinot Noir from Alto Adige, where altitude and cool mountain air shape wines of clarity and finesse.

Sourced from select hillside vineyards around San Paolo, the vines grow in mineral-rich soils with significant day-night temperature variation. This allows for slow ripening, preserving freshness while developing aromatic precision. Fermentation takes place under controlled temperatures, followed by ageing in oak to build subtle structure while maintaining varietal purity.

Graceful, balanced and distinctly northern Italian - a Pinot Noir defined by freshness rather than weight. Perfect with roast duck, mushroom dishes or lighter red meat preparations.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

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.