Montefalco Sagrantino PASSITO DOCG 2007
Last two-thirds of October
The grapes are dried (“appassite”) in a naturally aired out environment on matting for at least 40 days.
Maceration on the skins for at least 10 days with a fermentation temperature between 26ºC and 28º C;
Followed by refinement in small French bay oak barrels for at least 12 months.
36 months in total, scheduled by the production regulations in the following order:
- 12 months in French bay oak barrels (barriques and tonneaux);
- 12 months in steel;
- 12 months in bottles.
Intense ruby red with pomegranate hues.
Typical ripe fruit spores with noticeable marmalade overtones, prune and cherry, all enriched by overtones of vanilla, cinnamon and other species typical of the variety.
Full-bodied wine, with an ample structure, long aromatic persistence, with a typical tannic end accompanied by an enjoyable sweetness.
Typically coupled with important roast dishes, such as lamb and also sweets with a dark chocolate base.
A wine that ages very well in the bottle It can age for many years, notably improving its quality.