Sagrantino di Montefalco

  • Adanti
  • Umbria, Italy

Method & Production

Grapes are crushed and de-stemmed, fermentation is made in stainless steel tanks at controlled temperature at 28° C. Maceration of 3-4 weeks with pumping over and delestage. Ageing: barrels of 30 Hl and tonneaux for 30 months. In bottle for at least 12 months.

Tasting notes

Intense ruby red colour. Powerful aromas on the nose, clean, pleasant, elegant, opening with reminescence of blackberry, blackcherry and violet followed by plum, blueberry, vanilla, pink pepper, tobacco, chocolate, cinnamon and mint. The aromas are confirmed on the palate: tannic but balanced by the alcohol, full body, intense flavours, very pleasant.

Food matching

Game, roast, stewed and braised meat, aged cheese.