Montefalco rosso D.O.C.

Scacciadiavoli’s Montefalco Rosso boasts an intense ruby red color, an expansive, elegant bouquet with scents of cherry, and a soft and voluptuous flavor. According to the ancient wine making tradition of the Montefalco area, after selecting the grapes for the production of the Montefalco Sagrantino, all the other varietals of red grapes were harvested for the production of a fresher wine, to accompany all type of dishes.

Grape Variety Sangiovese 60% , Sagrantino 15% , Merlot 25%
Yield per hectare 90/100 q
Harvest from around the 15th of September until mid October
Aging in barriques and large tanks made from French oak for 12 months, and then in the bottle for a minimun of 6 months
Color deep, ruby red, with violet and light garnet hues
Bouquet elegant, persistent, refined, and fruity with notes of spice: the nose has aromas of underbrush, and red berries
Taste good structure, soft, voluptuous. The tannins and the acidity are well-balanced. Long, fruity finish
Temperature: 18-19 °C
Bottle size 0,375 Lt /0,75 Lt / 1,5 Lt / 3,00 Lt
Food Pairing: perfect with soups, pastas, and rice dishes, as well as both poultry and red meat dishes



Red Risotto with celery and guanciale

Ingredients for 4 people:
• 200 gr Carnaroli Rice
• 150 gr of Guanciale (Pork jowl/bacon)
• 4 Celery stalks
• Half an onion
• Vegetable stock
• 150 gr of Parmigiano Reggiano
• 100 gr of butter
• Extra virgin olive oil
• 1 Glass of Montefalco Rosso DOC Scacciadiavoli

Clean the celery and dice it, then place it in a pan with two spoonfuls of oil. In the meantime dice the guanciale and add it to the celery; sauté it until well done. Put the finely chopped onion into a saucepan and let it brown with half of the butter. Add the rice and allow it to toast. Boil off the Montefalco Rosso and, once reduced, begin to add the stock, little by little. Once the rice is ¾ done, add the celery and the guanciale. Adjust for salt and pepper. Take the pan off the heat and add the remaining butter and the parmesan to cover the rice.

Beef medallions with bacon and red wine glaze

Ingredients for 4 people:
• 1 leek
• 4 slices of beef fillet, 250 gr each
• 8 slices of bacon
• Extra virgin olive oil
• Salt and pepper
For the glazing:
• 50 gr butter
• 125 ml of Montefalco Rosso Scacciadiavoli
• 125 ml of beef stock
• Salt and pepper

Set the oven to 180°C. In a pan, gently soften the finely cut leek. Take the bacon slices, two at a time, and place them flat with the leek on top. Salt and pepper the medallions and roll them in the bacon, keeping them tight with some string. Heat a non-stick pan and sear the meat for 2 minutes on each side. Line an oven tray with baking paper, lay the medallions inside and put them in the oven for 15 minutes. In the meantime, prepare the glaze. Put the butter, the wine and the beef stock in a pan, let it reduce until you obtain a thick, glossy sauce. Serve the medallions, garnished with the sauce, accompanied by a potato purée.

Pigeon alla Folignate

Ingredienti per 4 persone:/strong>
• 2 well fed pigeons
• 200 gr sliced prosciutto
• 1 onion, 1 garlic clove
• 6 sage leafs
• 4 anchovies
• ½ lemon
• 2 glasses of white wine
• ½ glass of red wine vinegar
• Extra virgin olive oil
• Salt and pepper

Cut the pigeons in half, slicing them from the sternum to the spine. Prepare a mix by chopping the onion, the garlic, the sage and the prosciutto and cook in a large pot with some olive oil. Shortly after, place the four pigeon halves in the pot, adding the anchovies and the finely chopped lemon peel. Add a healthy dose of olive oil and sauté the pigeons on each side. Add the wine and the vinegar, and shortly thereafter reduce the flame and let it cook gently for 40 minutes. Remove the pigeon and let the sauce reduce. Blend to obtain a sauce that you will then use to garnish the meat.




Our other wines:

Montefalco Sagrantino D.O.C.G.

Montefalco Sagrantino passito

Montefalco bianco DOC

Grechetto dell’Umbria IGT

Rosso dell’Umbria IGT

Spumante Brut

Spumante Brut rosé

Grappa di Sagrantino