Cantina Montenigo – La Pessa da Piè 2023

13,90

Area

Veneto

Grape

100% Molinara

Allergens

Sulphites

Country of origin

Made in Italy

Year

2023

Wine Type

pink

Certified Organic

yes

Appellation

Veneto IGT

Alcohol content

11,5 %

Format

0,75 l

Shipping rates

Shipping Rates?

Europe shipping rates from 18€Same shipping cost for more than 45 total bottles of the order.

COUNTRY / BOTTLES

1 – 6 7 – 12 13 – 18 19 – 22 23 – 45+
GERMANY / AUSTRIA / NETHERLAND / UNGARY / CROATIA 14 € 17 € 17 € 17€ 25€
BELGIUM / SPAIN POLAND 18 € 22 € 24 € 30€ 38€
FRANCE / MONACO / BULGARIA 18 € 22 € 24 € 23 € 32 €
SWEDEN /  PORTUGAL
HUNGARY / CZECH / ROMANIA
22€ 28 € 28 € 30€ 40 €
DENMARK 28€ 28€ 28€ 28€ 40€
FINLAND / GREECE
IRELAND/HUNGARY /SLOVAKIA/
37 € 37 € 50 € 50 € 50 €

How long does it take to receive the order?

Shipping time depends on the item’s availability. We send 80% of our orders within 3 days from receiving them. If the item you chose is available at our central store, you will receive it within 72-96 hours from your order. If the item is not available, Vini Sud Shop will provide the item from other stores and time will slightly be delayed. Our customer service will inform you promptly via email or phone if there is any delay.

For delivery in one of our stores, your order will be available within 2-7 workdays.
Though Vini Sud Shop cannot grant precision in shipping time previews, our orders are surely shipped within 10 days from your order confirmation. During clearance or other important events, times may slightly be delayed.

May I track the order?

You can track your order at this address UPS with number received by mail.

La Pessa da Piè from Cantina Montenigo is a rosé wine made exclusively from Molinara grapes, with spontaneous fermentation in cement tanks and skin maceration for one night, the time required to achieve a vibrant and intense pink color. The wine is aged for 6 months in cement tanks.

Serving Temperature 10° – 12° C
Origin Montorio – Verona – Veneto
Soil limestone, clay
Altitude 180 meters above sea level
Training System guyot
Harvest first ten days of September
Vinification fermentation in cement tanks and skin maceration for 1 night
Aging 6 months in cement tanks