Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
Producer
Santa Margherita
From this winery
- Start up year: 1935
- Oenologist: Loris Vazzoler
- Bottles produced: 13.000.000
- Hectares: 135
Veneto, Conegliano-Valdobbiadene and Alto Adige are the wine-growing areas of Santa Margherita.
Santa Margherita was born in 1935 from the vision of Count Gaetano Marzotto, who believed in a modern and efficient agriculture based on the harmonious cooperation of people, nature and technology.
87 years have passed since that visionary beginning, but the core values are unchanged and have allowed this dream to grow into one of Italy's most important wine realities, capable of keeping up with the times and interpreting changes in lifestyles and consumption thanks to its widespread presence in more than 90 countries on 5 continents.
One of the pioneers in the sparkling of the Glera grape variety on the hills of Valdobbiadene since 1952, Santa Margherita has helped transform a territorial sparkling wine into a global success.
The company is also credited with the birth of Pinot Grigio as the world knows it today: a wine that has conquered the palates of several generations of winelovers thanks to its contemporary style and extraordinary ability to be paired with different foods and situations, and that 60 years ago triggered a true revolution in taste and oenological pleasure.
In addition to innovation, sustainability is a founding value for Santa Margherita, which has always been convinced that everything that comes from a healthy environment, conducted with wise measure in respect of life cycles, carries a unique value.
We are proud to share the results achieved by Santa Margherita at the end of the tastings conducted as part of the Falstaff Trophy Prosecco 2025:
- 91/100 - Valdobbiadene Prosecco Superiore DOCG Brut, Santa Margherita Read more
Santa Margherita was born in 1935 from the vision of Count Gaetano Marzotto, who believed in a modern and efficient agriculture based on the harmonious cooperation of people, nature and technology.
87 years have passed since that visionary beginning, but the core values are unchanged and have allowed this dream to grow into one of Italy's most important wine realities, capable of keeping up with the times and interpreting changes in lifestyles and consumption thanks to its widespread presence in more than 90 countries on 5 continents.
One of the pioneers in the sparkling of the Glera grape variety on the hills of Valdobbiadene since 1952, Santa Margherita has helped transform a territorial sparkling wine into a global success.
The company is also credited with the birth of Pinot Grigio as the world knows it today: a wine that has conquered the palates of several generations of winelovers thanks to its contemporary style and extraordinary ability to be paired with different foods and situations, and that 60 years ago triggered a true revolution in taste and oenological pleasure.
In addition to innovation, sustainability is a founding value for Santa Margherita, which has always been convinced that everything that comes from a healthy environment, conducted with wise measure in respect of life cycles, carries a unique value.
We are proud to share the results achieved by Santa Margherita at the end of the tastings conducted as part of the Falstaff Trophy Prosecco 2025:
- 91/100 - Valdobbiadene Prosecco Superiore DOCG Brut, Santa Margherita Read more
Starters
Pasta
Fish
Cheese
Poultry
White fish
Vegetarian
| Name | Santa Margherita Pinot Grigio Impronta del Fondatore 2024 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Santa Margherita |
| Origin | South Tyrol |
| Climate | Altitude: 300 – 450 m a.s.l. |
| Soil composition | Moderately loose and pebbly of morenic and fluvial origin. |
| Cultivation system | Guyot. |
| Plants per hectare | 4,000-5,000. |
| Harvest | The first half of September when fully ripe. |
| Wine making | The grapes are soft-crushed and the resulting must is racked into stainless steel tanks to ferment for 8 0 days at a controlled temperature of 16 8°C. |
| Aging | The wine remains on the lees for several weeks to acquire volume and complexity before being bottled. |
| Allergens | Contains sulphites |

