Montefalco Sagrantino Passito

denominazione di origine

controllata e garantita

soil type

Sedimentary.

Exposure East, South-East.

Alt. 280 meters a.s.l.

 

grape varieties

100% Sagrantino.

 

yield

Grapes 55 q. per ha

Wine 16 hl per ha

Vines 4500 per ha

 

"appassimento"

Natural air drying of the grapes on straw beds for 2-3 months.

 

harvest period

First part of October.

 

harvest method

Manual in small crates.

 

vinification

Fermentation on the skins for 10-16 days. Alcoholic and malo-lactic fermentation in stainless steel tanks. Elevation in barriques for 18-24 months, followed by 12 months in stainless steel tanks. The bottled wine is aged in the cellar for 6 months.

 

serving suggestion

Red fruit pies, chocolate cake, petit four. Stilton and roquefort cheese spread on walnut bread. Amazing companion for a good book or your introspective moments.

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