Montefalco Rosso D.O.C.
Grape variety: Sangiovese 70%, Sagrantino 15%, Merlot 15%.
First vintage: 1979.
Yield per hectare: 55 hL per hectare / 2 kg per plant.
Harvest: Sangiovese grapes are handpicked in the last week of September.
Vinification: Each varietal is vinified separately, by gravity. Maceration and fermentation in contact with the skins for 14 days at 25°C. Malolactic fermentation takes place. The wine clarifies spontaneously with no need for filtration.
Ageing: The three component varietals are blended, then aged in 25 hL oak barrels for 9 months. Clarification in cement vats occurs for 3 months. Bottle ageing for 6 months.
Tasting notes: Deep ruby red in colour with purple tints. The bouquet abounds in wild berries, cherries and plums and enjoyable toasted aromas. In the mouth it is generous, warm and beautifully balanced.
Accompanies: Flavoursome first courses like risotto, tagliatelle, ravioli, rare beef, roasted and grilled meats and poultry and mature hard cheeses.
Serving temperature: 16° C.