Santa Sofia Montegradella Valpolicella DOC Classico Superiore 2023

Santa Sofia Montegradella Valpolicella DOC Classico Superiore is a full-bodied red wine from the Veneto region of Italy, made from a blend of Corvina, Corvinone, and Rondinella grapes. Valpolicella is a red wine from the Veneto region, specifically around Verona, typically made from indigenous grape varieties like Corvina, Rondinella, and Molinara. The wine comes in several styles, including Valpolicella Classico, the basic and most common style, known for its light, fresh, and fruity character with cherry, red berry, and almond notes. This wine from Santa Sofia offers rich aromas of dark fruit, spice, and subtle floral notes. On the palate, it is well-structured with bold tannins and a long, lingering finish that reflects the depth of its origins.

*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: Full-bodied, Structured
Grape Varietals: Corvina, Corvinone, Rondinella
Tastes Like: Comparable to a full-bodied Merlot, with dark fruit, black cherry, subtle spice, and a hint of oak. It offers a smooth, velvety texture with a long, savoury finish and a touch of almond.
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for added complexity and structure
Serving Temperature: 16-18°C

Santa Sofia is a well-respected winery located in the heart of Veneto, producing wines that authentically express the character of the region. With a focus on quality and tradition, Santa Sofia's wines are known for their deep, complex flavours, shaped by the unique terroir of Valpolicella.

Red Meat: Roasted beef or grilled lamb that complements the wine’s bold structure and dark fruit profile.
Poultry: Herb-crusted roast duck or pheasant, ideal with its rich tannins and spicy nuances.
Vegetarian: A hearty mushroom risotto or roasted root vegetables that enhance its earthy complexity.
Game: Venison or wild boar, which pair beautifully with the wine’s robust character.

Aged Parmesan: Nutty and savoury, adding depth to the wine’s dark fruit and spice.
Gorgonzola: Bold and tangy, offering a striking contrast to its full-bodied profile.
Grana Padano: Hard and crumbly, balancing the wine’s intensity with its firm texture.
Fresh Goat’s Cheese: Tangy and creamy, providing a refreshing counterpoint to its bold structure.

Brasato al Valpolicella (Braised Beef with Valpolicella Wine)

Ingredients:

• 1.5kg beef chuck or brisket
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 500ml Valpolicella red wine
• 500ml beef stock
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 160°C.
2. In a large ovenproof pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.
3. Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Stir in the tomato paste, then pour in the wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 5 minutes to reduce slightly.
5. Add the beef stock, rosemary, and thyme to the pot. Return the beef to the pot, cover with a lid, and transfer to the oven. Braise for 2.5-3 hours, or until the beef is tender and easily shreds.
6. Remove the beef from the pot and let it rest for 10 minutes before slicing. Serve with the braising sauce and a glass of Santa Sofia Montegradella Valpolicella DOC Classico Superiore.