Sagrantino di Montefalco

Made from 100% Sagrantino, one of the most polyphenol-rich grapes in existence. Aged minimum 33 months (12 in wood). Produces inky, massively structured wines with blackberry, plum, chocolate, and dried herbs. Also made as Passito (sweet) style.

Sagrantino's history begins in the Middle Ages when the grape was cultivated by Franciscan monks in the hills surrounding Montefalco, in what is now Umbria. The wine was traditionally made in a sweet, passito style for religious ceremonies, earning it the name "Sagrantino" (from "sacro," meaning sacred). The modern dry style emerged in the 1970s, when producers began making dry wines from Sagrantino, creating a new category of Italian wine. The appellation received formal recognition in 1979 as DOC, then elevation to DOCG in 1992, codifying the production zone and quality standards. Sagrantino's distinctive character comes from the region's calcareous clay soils and the grape's natural affinity for the area's microclimate. The wine's international reputation grew in the 1990s-2000s, when it became recognized as one of Italy's finest red wines, celebrated for its structure and aging potential. Today, Sagrantino di Montefalco represents the finest expression of Sagrantino, with single-vineyard wines showcasing the grape's capacity for power and complexity.

Sagrantino di Montefalco production follows strict DOCG regulations. The wine must be 100% Sagrantino from designated vineyards in the hills surrounding Montefalco. Harvest typically occurs in late September to early October, when the grape has achieved optimal ripeness while retaining its characteristic acidity. The grapes are harvested by hand, allowing for careful selection, then destemmed and crushed before transfer to fermentation vessels. Traditional producers favor extended maceration (30-40 days) in large Slavonian oak botti, extracting the grape's formidable tannins while preserving fruit character. Modernist producers may employ shorter maceration and French barriques for complexity. During fermentation at controlled temperatures (25-28°C), the grape's thick skins release abundant color, tannins, and flavor compounds. After primary fermentation, the wine undergoes malolactic fermentation, enhancing texture. The wine must age minimum 30 months total (12 in wood) before release, with Riserva requiring 37 months total (12 in wood). The wine must achieve minimum 13% alcohol and pass rigorous quality controls.

Sagrantino di Montefalco represents Umbria's red wine excellence, a wine that demonstrates Sagrantino's capacity for power and structure. In Umbrian fine dining, Sagrantino di Montefalco flows alongside the region's boldest cuisine, its formidable tannins providing perfect balance. For Umbrians, Sagrantino di Montefalco represents the region's sophisticated red wine tradition, a wine that honors Sagrantino's monastic heritage while expressing the unique terroir of the hills surrounding Montefalco.