Spumante Brut rosé

Scacciadiavoli Rosé is made from 100% Sagrantino grapes, hand picked and gently pressed within six hours. A slow, temperature controlled first fermentation preserves the primary aromas and flavors, followed by a second fermentation in the bottle of at least 18 months according to the “Traditional Method.”


Grape Variety Sagrantino 100%
Harvest first ten days of September
Vinification in steel tanks with controlled temperature. Effervescence is obtained through the second fermentation in the bottle
Method: traditional
Aging in the bottle “sur lies” for at least 24 months Color: dark pink
Perlage fine and persistent
Color dark pink
Bouquet fresh and floral with notes of red apple, citrus, grapefruit, and bread crust
Taste lively and balanced, good structure, with a pleasantly fresh acidity
Temperature 6-8 °C
Bottle size 0,375 Lt. / 0,75 Lt. / 1,5 Lt.
Food Pairing ideal with hors d’oeuveres, first and second courses of seafood, as well as white meats or fresh cheeses



Parmesan basket with crunchy salad

• 100 gr of parmesan

• 4 handfuls of mixed salad (red radicchio, lettuce, rocket)

• 2 carrots, 1 fennel

• 1 Granny Smith apple

• 20 walnut kernels

• 10 radishes

• Extra virgin olive oil

• Apple vinegar

• Salt

Heat a non-stick pan on the gas for 2 minutes, grab a handful of parmesan and distribute it evenly on the surface of the pan. The layer of parmesan must be thin and uniform. Remove it from the pan with the help of a spatula and lay it in a glass so as to make a basket. Repeat the procedure. Prepare the salad by cutting the ingredients into thin slices; dress them with oil, vinegar, and salt. Place the baskets onto a plate and fill them with a handful of salad.

Zucchini Cavatelli with thyme and pecorino

Ingredients for 4 people:
• 350 gr of cavatelli pasta

• 4 medium-sized zucchini

• 1 shallot

• 1 bundle of fresh thyme

• 120 gr of fresh grated Pecorino cheese

• Extra virgin olive oil

• Salt and pepper

To begin, place the water for the cavatelli to boil. In the meantime, chop the shallots and let them soften in a pan with 3 tablespoons of olive oil. Clean the zucchini, cut them into medium-sized pieces and sauté them on a lively flame with the shallots. Cook them, while letting them retain some bite. Add half of the thyme and let it rest. Drain the pasta cooked al dente and add it to the pan, adding a ladle of the cooking water and letting it reduce. Turn the flame off and add the remaining thyme and pecorino cheese to coat the pasta.

Chicken with peppers

Ingredients for 4 people:
• 1 Medium-sized chicken

• 1 Yellow pepper

• 1 Red pepper

• 1 Shallot

• 50 gr of Robiola cheese

• 100 gr of flour

• 1 bundle of fresh marjoram

• Extra virgin olive oil

• Salt and pepper

Chop the shallot finely and let it soften in a pot with 2 tablespoons of oil. Cut the peppers into long, thin slices and add them to the pot. Let them cook at a medium heat, adding water if necessary. Debone the chicken, remove its skin, and cut it into medium-size morsels. Cover them lightly in flour and sear them on a lively flame in a non-stick pan with some oil until they are almost cooked through. Once the peppers have been cooked, add the robiola cheese, then the chicken and mix it all well, adding the marjoram and some water if necessary. Adjust for salt and pepper.




Our other wines:

Montefalco Sagrantino D.O.C.G.

Montefalco rosso D.O.C.

Montefalco Sagrantino passito

Montefalco bianco DOC

Montefalco grechetto DOC

Rosso dell’Umbria IGT

Spumante Brut

Grappa di Sagrantino

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