MONTEFALCO SAGRANTINO D.O.C.G. & Montefalco Sagrantino DOCG Collepiano Wines

Perticaia_SagrantinoMONTEFALCO SAGRANTINO D.O.C.G.

GRAPE VARIETY: Sagrantino 100%
HARVEST TIME: Second ten days of October
VINIFICATION:

  • Long skin contact maceration (for at least three weeks)
  • Temperature inferior to 30°C during fermentation
  • Temperature between 25/28°C during skin contact maceration
  • Temperature between 20/22°C up to the completion of malolactic fermentation
  • Aging in small wood barrels – Barriques or Tonneaux – of French oak once the malolactic fermentation has been completed.

AGING: Total of 36 months, as set by the wine producers’ regulationsand divided as follows:

  • 12 months in small oak barrels – barriques or tonneaux
  • 12 months in steel vats
  • 12 months in the bottle

COLOUR: Intense ruby red with hues of garnet (typical of Sagrantino varietal)
BOUQUET: Spicy, there is a scent of cinnamon that doesn’t overpower the aroma of red fruit, cherry or black cherry; with aging and refinement in the bottle an aroma of dried prunes will evolve
TASTE: Very full and persistent, quite tannic with an agreeable touch of bitterness
IDEAL WITH: With red meat dishes, game and mature cheeses
EVOLUTION: This is a wine that will evolve in the bottle so if it is stored properly it will mature for at least 10 years.

Sagrantino di Montefalco Collepiano DOCG 2004 (1)Montefalco Sagrantino DOCG Collepiano

Classification: Montefalco Sagrantino DOCG
Variety: 100% Sagrantino
Bottles produced: 80.000
Altitude: 200-300 meters above sea level
Yield per hectare: 5-6 tons
System of growing: Spurred Cordon
Vine density: 6.000 vines per hectare
Aging: 24-26 months in French oak barrique and minimum of 6 months aging in the bottle
Type of soil: Limestone, Clay
Time of harvest: Third week of September First week of October
First vintage produced: 1979
Aging potential: 10-15 years
Serving temp and pairing suggestions: Rich in tannins with an explosion of flavor, this red wine is best understood when enjoyed with a wonderful piece of roasted meat, preferably one with a bit of fat content, game, and aged cheeses. Temperature should not exceed 68°F when served.