• Santa Marina Pinot Noir NV 750ml
1 1

Santa Marina Pinot Noir NV 750ml

Santa Marina Pinot Noir NV 750ml

$6.99 USD /bottle
$6.99 USD
Sale Sold out
Qualifies for
12 SHIP FREE
RAPID SHIP

Product Details

Santa Marina Pinot Noir NV from Veneto, Italy slips into the glass with a lively perfume of red cherry, wild strawberry and a whisper of rose petal, inviting you to take a closer sip.
On the palate it’s delightfully approachable — bright fruit up front, a touch of baking spice and a subtle earthy note that keeps it interesting, all wrapped in soft, pliant tannins.
The mouthfeel is silky rather than heavy, gliding through the mid-palate and finishing with a clean, slightly savory echo that makes you want another bite.
It’s exactly the kind of everyday red I reach for when friends drop by or when I’m putting together a tray of appetizers; it also stands up nicely to roasted vegetables and creamy starch dishes like risotto or potato gratin.
Enjoy it lightly chilled if your kitchen’s warm — it’s friendly, versatile, and very much a Veneto Pinot built for sharing.

Perfect Pairings: Prosciutto-wrapped melon, roasted mushroom risotto, or herb-crusted pork chops.

Tasting Notes:
- Bright red cherry and wild strawberry aromas
- Silky mouthfeel with gentle tannins and a hint of baking spice
- Clean, savory finish with subtle earthy complexity

  • Region Veneto
  • Country Italy
  • SKU 1309887
size
Discover expert

Default-Varietal

Default-Varietal

We’re confirming the grape or grapes with the producer, or this may not be applicable.

country-Italy

Italy

Italy is a roadmap of flavor. Alpine chill up north, Mediterranean sun down south, and centuries of know-how turn native grapes and iconic spirits into bottles with real personality. From Barolo to Prosecco, amaro to limoncello, you get charm, structure, and steady value.

What makes it special

  • Native grapes with identity: Sangiovese, Nebbiolo, Aglianico, Nero d’Avola, Verdicchio, Vermentino, Garganega.
  • Clear quality cues: DOC/DOCG for place, “Classico” for historic heartland, “Riserva” for extra aging.
  • Food-first style: bright acidity, moderate alcohol, and texture that plays well at the table.

Grapes and styles to know

  • Sangiovese (Tuscany): cherry, herbs, tea leaf. Chianti Classico, Brunello di Montalcino.
  • Nebbiolo (Piedmont): rose, tar, red cherry, firm tannins. Barolo, Barbaresco.
  • Pinot Grigio & Friulano (Friuli/Alto Adige): crisp, mineral, clean.
  • Garganega (Soave): pear, almond, saline snap.
  • Aglianico (Campania/Basilicata): dark fruit, spice, structure.
  • Nero d’Avola & Etna reds (Sicily): ripe plum or volcanic lift (Nerello Mascalese).
  • Verdicchio (Marche): citrus, fennel, chalk.

Regions at a glance

  • Piedmont: Barolo/Barbaresco for age-worthy reds; Arneis and Gavi for fresh whites.
  • Tuscany: Chianti Classico, Brunello, Vino Nobile; olive and herb notes, elegant tannins.
  • Veneto: Prosecco for bright bubbles; Amarone for dried-grape richness; Soave for textured whites.
  • Lombardy: Franciacorta traditional-method sparkling with brioche finesse.
  • Friuli & Alto Adige: Pinot Grigio that actually tastes like something, plus aromatic, mineral whites.
  • Campania & Basilicata: Aglianico with grip; Fiano and Greco for layered whites.
  • Sicily & Sardinia: Sunny reds, salty whites, and volcanic nuance.

Bubbles, sweet, and fortified

  • Prosecco: green apple, pear, lively mousse.
  • Franciacorta/Trento DOC: Champagne-method depth.
  • Vin Santo & Passito: honeyed dessert wines.
  • Marsala: nutty, caramelized, great for sipping and sauces.

Aperitivo & digestivo

  • Vermouth di Torino for Martinis and Negronis.
  • Amaro (Averna, Montenegro, Fernet) for bittersweet lift.
  • Limoncello for lemon-bright chill.
  • Grappa for a dry, aromatic finish.

Flavor snapshot

Red cherry, plum, rose, dried herbs, orange peel, almond, anise, and a confident line of acidity. Whites lean citrus and stone fruit with mineral edges. Bubbles bring green apple and brioche.

Pairing playbook (veg-forward)

  • Sangiovese: tomato pasta, mushroom pizza, pecorino.
  • Nebbiolo: truffle risotto, grilled mushrooms, aged cheeses.
  • Pinot Grigio/Soave/Verdicchio: salads, fried artichokes, seafood-style veg, goat cheese.
  • Aglianico/Etna reds: roasted peppers, eggplant parm, hard cheeses.
  • Prosecco/Franciacorta: salty snacks, fritto misto-style veg, sushi.

Buying tips

  • For classic Tuscany, look for Chianti Classico with a vintage and “Riserva” if you want more depth.
  • Prefer perfume and grip? Choose Barolo/Barbaresco; for earlier drinking, try Langhe Nebbiolo.
  • Want a real Pinot Grigio? Shop Friuli or Alto Adige.
  • Love bubbles? Brut Nature or Extra Brut Prosecco for drier style; Franciacorta for complexity.

Serving notes

  • Whites/Prosecco 45–50°F
  • Light/medium reds 58–62°F
  • Structured reds 60–65°F (a brief decant helps)
  • Amaro/Limoncello/Grappa chilled to cool room, to taste

Bottom line

Italy delivers range and reliability. Whether you want a weeknight Pinot Grigio, a celebration-ready Prosecco, or a cellar-worthy Barolo, there’s an Italian bottle that fits your plate, mood, and budget.

FAQs

1) Prosecco vs Franciacorta: what’s the difference?
Prosecco is tank-method, fruit-forward, and wallet-friendly. Franciacorta uses the traditional method for finer bubbles, brioche notes, and more depth.

2) Chianti Classico or Brunello—how should I choose?
Chianti Classico is vibrant and versatile for everyday meals. Brunello (100% Sangiovese, longer aging) is deeper and built for special dinners or cellaring.

3) Is Pinot Grigio always light and neutral?
Not in the north. Friuli and Alto Adige versions show real texture and minerality. If you want more character, shop those regions.

Region

Veneto

View full details