GRAPE VARIETY: Sagrantino 100%.
HARVEST TIME: Second ten days of October
VINIFICATION: 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’ regulations and 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.
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