Appellation:MONTEFALCO SAGRANTINO DOCG
Vineyard extension (hectares):0.5
Vineyard age (year of planting):
Soil Type:Sedimentary origin
Exposure:East/South-east, altitude 280 meters above sea level
Serving temperature (°C):18
Match with:Red meat and game dishes. Ideal with roasts and meat braised in Sagrantino wine. Aged cheese
Average no. bottles/year:1,200
Grape yield per hectare tons:5.5
Vinification and ageing
Maceration with the skins and fermentation for 8-9 days. Alcoholic and malolactic fermentation in steel. The wine matures for 18 months in oak barriques and in steel for further 9-12 months. Finishing in the bottle for 14 months.
Address:Via Giovanni Pascoli snc 06036 Montefalco PG
Year of establishment:2001
Total annual production:60000
Total vineyard extension (hectares):10.93
Planted varietals and extension (hectares):0.55ha Cabernet sauvignon 0.3ha Chardonnay 0.5ha Grechetto 0.4ha Merlot 0.4ha Montepulciano 6.63ha Sagrantino 1.95ha Sangiovese 0.2ha Trebbiano Spoletino
Vine training system:
Cultivation method in the vineyard:tilled near the vines/grass is left between the row of vines
Type of viticulture:integrated/sustainable
The origin of Sagrantino is uncertain: in Naturalis Historia Pliny the Elder mentioned the Itriola grape grown within the area where Sagrantino di Montefalco is now produced, but it is likely that this varietal was brought by the Franciscan monks returning from their travels in Asia Minor in the XIV-XV century.
Montefalco, one of the few towns in Italy where vineyards were planted within the city walls, boasts a very old tradition in viticulture and winemaking: already in 1400s laws regulated this sector and starting from 1640 the beginning of harvest was established by a decree of the town council.
Moreover, the agricultural planning of the XV century can be seen in the wonderful frescoes by Benozzo Gozzoli of the Monastery of San Francesco, in the cellars of which the great-grandparents of the present owners used to vinify their grapes from 1919 to 1945. The wines were then sold throughout Umbria and in the Vatican City. After 1945 the family decided only to sell grapes up to 2002 when a new winery was established and wine started being bottled again.
The Pardi family has owned a textile factory for three generations, the only one in Umbria where cotton and linen are still woven with traditional mechanical looms, and the same passion and research for beauty and perfection can be now found in the wines.
Six different wines are made: a Sagrantino secco (matured in wood for 18 months, robust, but elegant, with a fantastic nose of red berries with slightly spicy notes); “Sacrantino” a single vineyard Sagrantino secco (matured in wood for 18 months); a Sagrantino Passito (made with grapes that are dried for two months on straw mats before being pressed, it is sweet, intense, fruity, ideal with desserts or cheese); a delicious Montefalco Rosso (a blend of mainly Sangiovese with Cabernet Sauvignon, Merlot and Sagrantino), a Montefalco Bianco (70% Grechetto, 30% Chardonnay), a Trebbiano Spoletino and a Grechetto.