“A wine born of our childhood memories when it was drunk during the Easter meal with lamb and used as a restorative along with beaten egg yolk.”
Vinification and Maturation
The Sagrantino grapes are dried on racks in an environment where we recreate the optimal conditions in terms of temperature, humidity, and ventilation. Fermentation on the skins at controlled temperature, long aging in oak barrels and very long refinement in the bottle.
Intense ruby red, impenetrable, remarkable consistency. The nose is rich: blackberry jam, figs and dried apricots, candied orange peel, balsamic and empyreumatic notes, vanilla, cinnamon, bitter cocoa, coffee. The contrast between sweetness and tannins fully represents the millenary tradition of Montefalco winemaking. The wine is balanced, persistent, full-bodied. Very long, harmonious, and not cloying.