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


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

  • 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.

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