2010 Monte Tondo Valpolicella San Pietro

They decided to take off the Superiore, which indicates the region, this wine does qualify and it will be in 2013, A blend of 55% Corvina, 30% Rondinella and 15% Molinara and they dry the grapes for 22 days, stainless steel fermented and a bit of new oak for 8 months. it is not common that you dry the grapes for the Valpolicella so this is somewhere between a ripasso and a basic Valpolicella in style. A beautiful nose of fresh cherry berry fruit, fresh rose petal and violet wtih a bit of that playdough like minerality that I find in these wines. Bright red berry fruit on the tongue with smooth silky tannins, nice structure and pretty floral notes, hints of raw meat and that minerality from the nose on the finish. Finish 40 Excellent