Montefalco Sagrantino D.O.C.G.

Montefalco Sagrantino will surprise you with so many diverse aromas and a structure of such great importance. The color is profound, the bouquet sensual, and the mouthfeel and flavors are enveloping and persistent. The elegance of the wine can already be appreciated when it is young: a well balanced cornucopia of fruit and spice aromas meld with the wood, and the Sagrantino is enhanced. But only after some years you can appreciate it fully, when it releases aromas of balsam, and the tannins soften, revealing a wine of great personality. Sagrantino is rich in polyphenol which are very powerful antioxidants.

Grape Variety Sagrantino 100%
Yield per hectare 6000 kg
Harvest from the 15th to the end of October
Vinification 3/4 weeks in 100 hl French oak vats. The temperature is controlled and maintained under 30° C, 86° F, throughout the alcoholic fermentation process
Aging 50% in barrels (of which 15% new) 50 % in large tanks made from French oak 24 months. After bottling, the bottles are further aged in our cellar for a minimum of 12 months
Color intense, with garnet hues Bouquet: complex, elegant, intense fruit, with notes of red berries, red citrus, ripe plums, spices, and hints of herbs and leather
Food Pairing perfect with roasted meat and game. Pairs well also with aged cheeses, both spicy and herbal
Taste big, tannic, but balanced with fresh acidity long fruity and spicy finish
Temperature 18-19 °C, 65° F
Bottle size 0,375 Lt /0,75 Lt / 1,5 Lt / 3,00 Lt

 

SUGGESTED RECIPES

Wild boar and pheasant pappardelle

Ingredients for 6 people:
• 500 gr of pappardelle pasta
• 250 gr wild boar, marinated for 24 hours in red wine and a mix of celery, carrot, onion, cloves, bay leaf, rosemary, and juniper berries
• 150 gr pork
• 2 pheasant breasts, 1 large onion
• 2 celery stalks, 2 garlic cloves
• 1 bundle of rosemary, 1 of thyme
• 700 gr tomato pulp
• 1 glass of red wine
• Extra virgin olive oil, butter

Instructions:
Cut the meat into medium-sized pieces. Sauté them with 4 tablespoons of olive oil, some butter and a clove of garlic for 10 minutes. Take the meat out of the pan and mince it roughly with a knife. Prepare a base with the onion, celery, garlic, thyme, and the rosemary. Sauté it in the pan with two tablespoons of olive oil. After a few minutes add the mince, cook it at medium heat and add the red wine. Reduce the wine, then add the tomato pulp and two glasses of water. Adjust for salt and pepper. Let it cook at a low flame for about an hour. Cook the pappardelle in salted water and add the sauce. Serve on warm plates, adding parmesan or pecorino cheese to taste.

Lamb and potato roast

Ingredients for 4-5 people:
• 1 kg of lamb (shoulder or leg)
• 700 gr of potatoes
• 75 gr of pork lard
• 1 bundle of rosemary
• 1 bundle of thyme
• White wine
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper

Instructions:
Wash the lamb with a liberal amount of white wine. Dry it. Prepare a base with the lard, garlic, thyme, rosemary, and salt and pepper, until you have a homogeneous and tasty mix. Score the meat, where you will place the mixture. Do this the evening before cooking the lamb – it will result in much more flavoursome meat. Cut the potatoes into medium-sized pieces. Place the lamb in a wide baking tray and splash it with olive oil. Put it into the oven, preheated at 180°C. After 30 minutes add the potatoes and cook it for at least another hour.

Chianina fillet with sagrantino, mushrooms and marjoram

Ingredients for 4 people:
• 4 slices of chianina fillet, 250 grams each
• 150 ml of Montefalco Sagrantino Scacciadiavoli
• 500 gr fresh mushrooms (porcini, lardai, sanguinosi, prataioli…)
• 1 bundle of marjoram, 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper

Instructions:
Heat a non-stick pan on a high flame with a dash of olive oil and sear the meat on each side. Once slightly browned, boil off some Sagrantino and lower the flame. Cook adding salt and pepper. In the meantime clean the mushrooms, cut them into thin slices, and place them in a non-stick pan with some oil and a clove of garlic. Sauté well for 4-5 minutes and add the marjoram. Arrange the plate with a bed of mushrooms, the fillet, then another layer of mushrooms. Decorate with a twig of marjoram.

 

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Our other wines:

Montefalco rosso D.O.C.

Montefalco Sagrantino passito

Montefalco bianco DOC

Grechetto dell’Umbria IGT

Rosso dell’Umbria IGT

Spumante Brut

Spumante Brut rosé

Grappa di Sagrantino