Alcohol: 14%
Grape(s): 70% Sangiovese, 15% Sagrantino and 15% Montepulciano
Localization: Umbria, Italy
Tasting Notes: Ruby red in colour. Olfactory impact intense and fruity, with hints of cherry and wild berries. To the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese gives it an excellent drinkability.
Notes: Located on the hills between 300 and 400 m a.s.l.; southern and southwesterly exposure; training system spurred cordon & Guyot.
Harvest
Begins with Sangiovese towards the end of September and ends with Sagrantino in October. The grapes are hand-picked.
Vinification
Each varietal is separated. Fermentation in contact with the skins and maceration for about 2-3 weeks.
Food Pairing: A quality table wine that goes well with flavoursome first courses (ravioli, risotto, tagliatelle); red meat and mature cheeses.
The Domain: One hundred ninety hectares (469 acres) in a single estate, which was bought by Antonelli family in 1881, making it one of the historical wineries of the Montefalco DOCG area. In 2009 the conversion to organic farming has been completed for all our products.
The plots, clayey and rich in limestone, have various geological origins: some are deep, while others are rocky, thereby providing intense and varied nuances to the wines. The hills are pristine, surrounded by wooded areas and have an ideal microclimate for vines and olive trees. Ten hectares (24 acres) are dedicated to olive groves, while slightly more than 50 (123 acres) are covered by vineyards; these crops are located on the hilltops, with southern and western exposure. We cultivate native varietals: Grechetto and Trebbiano Spoletino for the whites, while the red varietals are mainly Sangiovese and Sagrantino.
At the heart of the property, just below the original manor house, is the Winery; the cellars are completely underground and designed for gravity vinification, with the pressed grapes falling down into the fermentation tanks and the pomace discarded without pumps, simply using the force of gravity. Only grapes cultivated by the winery using organic agricultural methods are used, thereby offering a product in which each phase of the process has evaluated characteristics, merits and potential, with the additional guarantee of organic certification, both of the grapes and the wines.
In 2009 we’ve decided to adopt the organic farming and vinification processes for vineyards and wines, while we’ve been using the same approach for extra virgin olive oil for many years. The conversion process took three years, as requested by the regulation, so we’ve gained the organic certification since 2012 vintage, for all our wines.
It’s a choice made for a benefit on a long term scenario, where the refuse of using any chemical fertilizer, herbicide or systemic pesticide in favor of a much more conscious set of preventive actions, should help the vineyards and their surroundings to find a natural balance able to improve a self-defense against external agents. The organic adaptation our vines are going through is a long process we have to aid with targeted and prompt actions, as a crucial part of our qualitative research.
