Grechetto dell’Umbria IGT

Grechetto is an indigenous Umbrian varietal. We vinify it in purity to produce a dry white wine that presents a range of lively aromas, both in the bouquet and in the mouth. Sweet fruit, white and yellow flowers and a fresh acidity keep the wine alive and persistent. At the right temperature it is the perfect accompaniment during hot summer days, as well as all year long with soups and pastas, or light main courses.

Grape Variety: Grechetto 100%
Yield per hectare 1000 kg
Harvest first ten days of September
Vinification in steel tanks
Aging in steel tanks “ sur lies”, and in the bottle for a minimum of 3 months
Color canary yellow with light green reflections
Bouquet sweet, fruity and floral
Taste soft and round with a fresh acidity, long and persistent fruity finish
Temperature 6-8 °C
Bottle size 0,375 Lt. / 0,75 Lt.
Food Pairing perfect with soups, pastas, rice dishes, and fish courses



Spaghetti with calamari

Ingredients for 4 people:
• 350 gr Spaghetti
• 1kg Ripe San Marzano tomatoes
• 6 Calamari (squid)
• 200 gr breadcrumbs
• 100 gr Pachino tomatoes
• 50 gr grated pecorino cheese
• 50 gr diced mortadella
• 1 bundle of parsley
• Extra virgin olive oil

Parboil the San Marzano tomatoes, remove their skin and purée them in order to obtain a tomato sauce that you will then simmer in a large casserole with 3 tablespoons of oil. Toast the breadcrumbs in a saucepan with 2 tablespoons of oil; once cooled add the mortadella, the Pachino in small pieces, the pecorino, and the parsley, finely chopped. With this stuffing, fill the squid to the brim, closing their openings with some toothpicks. Place them in the tomato sauce and leave them to cook for 20 minutes. Bathe the spaghetti, cooked al dente, in the sauce- slicing two of the squid and leaving the other four whole.

Fish cous cous

Ingredients for 4 people:
• 400 gr of cous cous, a small onion, a small bundle of parsley
• 10 mantis shrimp
• 4 squid
• 16 shrimp tails
• 1 mullet of 300-400 gr
• Half an onion, 2 cloves of garlic
• 800 gr tomato pulp
• A handful of parsley
• 2 chillies, 1 glass of Scacciadiavoli Grechetto
• Extra virgin olive oil

For the cous cous: place the onion and parsley in a mixer and blend them. Add the cous cous and transfer the mix to a steam cooker. Cook at a low flame for around 30 minutes.
In the meantime chop the onion, the chillies, and the two cloves of garlic and put them in a frying pan with a good amount of oil. Cut the squid into small pieces and place them in the pan. Fillet the mullet, carefully clean the mantis shrimp and the shrimp tails and add them to the rest. Cook for a few minutes, adding the wine and letting it evaporate. Add the tomato, adjust for salt, and cover the pan; parboil for about 15 minutes. Serve in a bowl, with the cous cous placed under the fish sauce. Garnish with chopped parsley.

Pasta with Sardines

Ingredients for 4 people:
• 350 gr of thick spaghetti
• 600 gr sardines, cleaned and filetted
• 1 bundle of fresh wild fennel
• 2 spoons of raisins
• 4 spoons of pine nuts
• Half an onion
• 2 fresh chillies, finely chopped
• Extra virgin olive oil
• Salt and pepper, 1 glass of Grechetto IGT Scacciadiavoli

Place the pasta water to boil. Once boiling, add the fennel – washed and removed of its stem. Keep it in the water for 5 minutes, then drain it. Keep the water: it will be used to cook the spaghetti. At this point, put 4 tablespoons of oil, the finely chopped onion, the chillies, the raisins and the pine nuts into a pan. While this cooks, chop the softer parts of the fennel very finely and place them in the pan. Cut the sardines into medium sized pieces and add them to the rest. Add and boil away the wine and cook for 7-8 minutes. Adjust for salt and pepper. Cook the spaghetti and toss them in the sauce.




Our other wines:

Montefalco Sagrantino D.O.C.G.

Montefalco rosso D.O.C.

Montefalco Sagrantino passito

Montefalco bianco DOC

Rosso dell’Umbria IGT

Spumante Brut

Spumante Brut rosé

Grappa di Sagrantino

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