The great autochthonous grape variety of Montefalco vinified with a modern twist, taming its impetuous tannicity. The result is a wine with a characteristic intense red colour; the aroma of small forest fruits is discernible on the nose. Spicy pepper and cinnamon notes mingle with a subtle balsamic note. In the mouth it is full-bodied and dry, with a remarkably soft and pleasantly discernible tannicity.
Sagrantino vine fields are trained using the spurred cordon method, with a planting density of 4000 vines per hectare. Grape production yield is around 8 tons per hectares, in accordance with production specifications. Grapes are harvested much later on in the year so as to achieve maximum phenolic maturity.
Fermented in steel at controlled temperature for 15-20 days, with frequent pumping over and punching down for the extraction of colour and aromas.
Aged for a year in cement, during which time it undergoes slight micro-oxygenation, followed by a further twelve months partly in slavonian oak barrels and partly in French oak barriques. Left to age a further 4 months in the bottle.
This full-bodied wine is rich in tannicity, ideal served with all red meat and game. Excellent served with braised meat and snails. Can be aged "for infinity" without losing its characteristics, on the contrary, its complexity continues to evolve over time.