The Napolini family has been farming for centuries on the sunny hillsides to the south on Montefalco in Umbria. But their lands have been home to vineyards much longer than they have farmed. A nearby Abby has records of viticulture in this are dating back to 1088. The Napolini family farms the old fashioned way too. They value dirt under their fingernails more than marketing. This is real wine from real people. No traveling winemakers here. Their 66 acres of native varietals are lush and slightly over grown, that’s because they don’t use pesticides. Although they are not certified organic or biodynamic, all production is respecting natural winemaking practices with minimal use of sulfites or copper.
Sagrantino is becoming an international star thanks to its broad, deep intense flavors only hinted at in Napolini’s Montefalco Rosso. Here is the real deal, on par with the best in the region at a fraction of the price charged by close neighbors.
From the winemaker:
Sagrantino grapes are handpicked at the end of October. The wine has a long maceration period of over a month during which the alcoholic fermentation takes place. Then it is put in tonneaux and barriques for six months (where the malolactic process takes place); after that moment the ageing is being done for 18 months in Slavonian oak casks. The wine then is bottled and rest fining for 9 months before is being released.
Ruby red with garnet hues the nose has spicy notes with black and blue berries firm tannins but smooth and dry. It goes well with rich dishes like “ragu pasta” and game such as quail, braised wild boar meat or roasted lamb sharp hard cheeses.
Sourced from VinUS