Wines

SAGRANTINO DI MONTEFALCO DOCG SECCO E PASSITO

Montefalco Sagrantino DOCG or Sagrantino di Montefalco DOCG wines are named after the Sagrantino grape from which they are made. Cultivated for centuries on the hills of Umbria, Sagrantino is considered autochthonous, although there are various theories as to its origin. Some believe it to have come from Spain, others say it was imported by the first Franciscan friars, and others still claim that it was brought into Italy by the Saracens. This DOCG makes a major contribution to the reputation the Region of Umbria has earned as producer of fine wines, known and consumed by popes and governors during the Renaissance. The production zone covers the entire territory of the Communes of Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell’Umbria, within the province of Perugia. The maximum grape yield must not be over 8,000 kg per hectare of specialized vineyard. The vinification and mandatory aging operations must be done within the communes included in the production zone.  
 


The maximum yield of grapes into wine must not be more than 65% for the Montefalco Sagrantino “Secco” and 45%, referring to weight of the fresh grapes, for the “Passito” wine, the grapes of which are dried for not less than 2 months. Montefalco Sagrantino “Secco” and “Passito” may not be made available for consumption before having been aged at least 30 months, of which at least 12 months in wooden casks for the “Secco,” while for the “Passito” aging in wood is not mandatory. The aging period begins as of December 1st of the year the grapes were grown. Sagrantino Passito goes well with unleavened sweet pastries, especially cookies, and crostate (tarts) with blackberry or red fruit jams. It is drunk as a meditation wine or, when aged, with sharp pecorino cheeses. Sagrantino Secco is suitable roasts, venison, furred game and hard cheeses.

MONTEFALCO ROSSO DOC

Made from 60-70% Sangiovese and 10-15% Sagrantino grapes, with the addition of a maximum 30% of other non-aromatic red grape varieties. The production zone includes the entire territory of the Communes of Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell’Umbria in the province of Perugia. Aging of 18 months is required, which becomes 30 months for Rosso Riserva. A white, Montefalco Bianco, is also produced from at least 50% Grechetto grapes and 20-35% Trebbiano Toscano; there may also be a maximum of 15% of other varieties. The vinification and mandatory aging operations must be done within the communes included in the production zone. Montefalco Rosso is suitable for pork, stewed lamb and mutton, grilled and braised red meats, game and sharp aged pecorino cheeses.

COLLI MARTANI GRECHETTO DOC

Made from a minimum 85% Grechetto grapes with the addition of a maximum 15% other non-aromatic white grape varieties grown in the production area. Malvasia Bianca di Candia and Malvasia Bianca Lunga grapes either alone or together must not exceed 10% of the total of the complementary varieties. The maximum grape yield must not be over 12,000 kg per hectare of specialized vineyard. The production zone includes the entire territory of the Communes of Montefalco, Gualdo Cattaneo and Giano dell’Umbria and part of the territory of the Communes of Todi, Massa Martana, Monte Castello Vibio and Castel Ritaldi in the province of Perugia. The “Colli Martani” controlled designation of origin (DOC) may include the following types: Rosso; Bianco; Trebbiano; Grechetto; Grechetto di Todi; Sangiovese and Sangiovese Riserva; Cabernet Sauvignon and Cabernet Sauvignon Riserva; Merlot and Merlot Riserva; Sauvignon; Chardonnay; Riesling and Spumante. Colli Martani Grechetto best accompanies light dishes: fish and shellfish appetizers, pasta with seafood sauces in bianco, fine roasted sea fish with extra virgin olive oil. It should be drunk within two years from the vintage year.