Traditional wine based on Sangiovese grape verietal and the typical red grape from Montefalco.
70% Sangiovese, 15% of the typical red grape from Montefalco and 15% other red grapes.
Located on the hills between 300 and 400 m a.s.l.; southern and southwesterly exposure; training system spurred cordon & Guyot.
Begins with Sangiovese towards the end of September and ends with Sagrantino in October. The grapes are hand-picked.
Each varietal is separated. Fermentation in contact with the skins and maceration for about 2-3 weeks.
Blending of varietals and ageing in large oak barrels for at least 9 months, static clarification in cement vats.
Ruby red in colour. Olfactory impact intense and fruity, with hints of cherry and wild berries. To the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese gives it an excellent drinkability.
A quality table wine that goes well with flavoursome first courses (ravioli, risotto, tagliatelle); red meat and mature cheeses.
Best period of drinking
It’s ready, but it can be bottle-aged for many years.
16 – 18°C (60.8 – 64.4°F)
375 mL, 750 mL bottles; 1.5 L magnum in a wooden case; 3 L double magnum in a wooden case.
2018 vintage: 14%
CONTIENE SOLFITI – CONTAINS SULFITES