Torrevento Vigna Pedle Riserva DOCG 2016

Torrevento Vigna Pedale Riserva DOCG is a distinguished, full-bodied red wine from the Castel del Monte DOCG region in Puglia, Italy. Crafted exclusively from the indigenous Nero di Troia grape, this wine exhibits a deep ruby red colour with garnet hues. The nose is intense and fragrant, offering aromas of ripe red berries, sweet spices, and subtle earthy notes. On the palate, it is full-bodied and harmonious, with well-integrated tannins and a balanced acidity that leads to a long, persistent finish. Aged for 12 months in oak barrels, this Riserva exemplifies the unique terroir of the Castel del Monte area and the expressive potential of the Nero di Troia grape.

*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 Varietal: Nero di Troia (100%)
Tastes Like: Comparable to a Syrah but with more pronounced red fruit notes, a spicier profile, and a smoother texture.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Castel del Monte DOCG
Region: Puglia, Italy
Terroir: Calcareous and clay soils contributing to the wine's depth and complexity

Founded in 1948, Cantine Torrevento is a family-owned winery located in the heart of Puglia, Italy. The estate is renowned for its commitment to producing high-quality wines that reflect the unique terroir of the Castel del Monte region. Utilizing traditional winemaking techniques and sustainable practices, Torrevento focuses on indigenous grape varieties such as Nero di Troia, Nero di Troia, and Primitivo. The winery's dedication to excellence has earned it numerous accolades, solidifying its reputation as a leading producer in southern Italy.

Red Meat: Grilled steak or roasted lamb that mirror the wine’s intense dark fruit and spice nuances.
Poultry: Herb-roasted duck or chicken with a light berry reduction to complement its structured tannins.
Vegetarian: A rich wild mushroom risotto or vegetable ratatouille that accentuates its earthy complexity.
Game: Venison with a subtle cherry compote to balance its robust flavors.

Aged Comté: Nutty and savory, adding rich depth to the wine’s profile.
Roquefort: Bold and tangy, providing a striking contrast to its fruit intensity.
Brie de Meaux: Soft and creamy, offering a gentle complement to its structured palate.
Fresh Goat’s Cheese: Tangy and bright, adding a refreshing counterpoint.

Filetto di Manzo con Crosta di Erbe e Salsa al Vino Rosso (Herb-Crusted Beef Fillet with Red Wine Sauce)

Ingredients:

• 1.2 kg beef tenderloin, trimmed
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 cup red wine
• 1 cup beef stock
• 1 shallot, finely chopped
• 2 tbsp butter

Instructions:

1. Preheat your oven to 200°C.
2. Season the beef tenderloin generously with salt and pepper, then rub it with the minced garlic, rosemary, and thyme.
3. Heat olive oil in a large, ovenproof skillet over medium-high heat and sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side.
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare (adjust time as desired). Remove the meat from the oven and let it rest, loosely covered, for 10 minutes.
5. Meanwhile, add the chopped shallot to the skillet and sauté until softened, about 2–3 minutes. Deglaze the pan with the red wine, scraping up any browned bits.
6. Add the beef stock and simmer until the sauce reduces by half. Stir in the butter until the sauce is smooth; adjust seasoning with salt and pepper as needed.
7. Slice the beef tenderloin and serve drizzled with the red wine jus.
8. Enjoy this elegant dish alongside a glass of red wine for a truly harmonious, terroir-driven pairing.