The Sagrantino vine, cultivated for centuries exclusively in Montefalco, seems to have been brought there from Asia Minor by the followers of S. Francesco.
First year of production
Located in the hills between 300 and 400 m above sea level; south and south-west exposure; spurred cordon and Guyot training; average age 15 years.
Yield per hectare
45 hl / ha.
Generally in the second week of October, with manual harvesting of the grapes.
Filling of the tanks by gravity, fermentation on the skins for 25-40 days at a temperature of 25-28 ° C. Spontaneous clarification without filtration.
Maturation takes place in mainly large oak barrels for at least 18 months. Stop in concrete tanks before bottling.
Intense ruby red color. Rich and powerful nose, ethereal and complex. Typically characterized by notes of fruit and aromatic herbs, where citrus fruits, cherries, berries, mint and oregano stand out. On the palate it is a very structured wine, with strong and persistent tannins. Wine that is best expressed with a long refinement in the bottle.
Accompanies grilled and roasted meats, braised or stewed red meats, game and aged hard cheeses.
Optimal period of consumption
Montefalco Sagrantino generally reaches full maturity 10-15 years after the harvest and is able to refine in the bottle for over 30 years.