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12 Sagrantino di Montefalco, Tenuta Rocca di Fabbri

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Carefully selected grapes are subjected to a long maceration process to produce this wine which offers an extremely unique bouquet with hints of spices. Extremely rich and rounded by the extended maceration process in oak, it has a splendidly full body that makes it an ideal accompaniment for roasts and extra-mature hard cheeses, the rich dishes of the hunting tradition

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302,40 €

-10%

336,00 €

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Data sheet

District Umbria

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SAGRANTINO DI MONTEFALCO

D.O.C.G.

On the label 

Montefalco held up by St. Fortunato, from a painting by Francesco Melanzio (15th century)

Name

Sagrantino Di Montefalco D.O.C.G.

First year of production

1985

Average annual production

30,000 bottles

Vineyard

District

Montefalco (PG)

Orientation

South-Southeast

Altitude

200 metres above sea level

Soil

Moderately clayey, mildly alkaline, very good drainage

Vines planted in

1999 - 2002 - 2004

Training system

Spurred cordon

Vine density

5,000 plants/ha

Yield per hectare

5,500 L/ha

Grape varieties

Sagrantino 100%

Winemaking process

Harvest period

late October

Maceration

on the skins for approximately 20 days at a controlled temperature and with several pumpovers during the day

Fermentation

in 50 hl stainless steel vats at 25°C

Ageing

12 months in stainless steel, 18 months in wood (70% in oak barrels, 30% in barriques)

Bottling period

32 months after harvest

Available for sale

late June

Characteristics

Colour

intense ruby red with a purplish tinge

Bouquet

rich, intense, lingering on the nose and the palate

Taste

firmly structured, balanced

Wine with a long aging potential of at least 12-15 years

Serving temperature

18/20°C

Pairings

roasts, game, mature cheeses

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12 Sagrantino di Montefalco, Tenuta Rocca di Fabbri

12 Sagrantino di Montefalco, Tenuta Rocca di Fabbri

 

Carefully selected grapes are subjected to a long maceration process to produce this wine which offers an extremely unique bouquet with hints of spices. Extremely rich and rounded by the extended maceration process in oak, it has a splendidly full body that makes it an ideal accompaniment for roasts and extra-mature hard cheeses, the rich dishes of the hunting tradition

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