MONTEFALCO SAGRANTINO PASSITO "PLAUTILLA" 2016 - BRUNOZZI
Dedicated to Donna Plautilla A. ancestor of our family who lived in the second half of the eighteenth century (1759-1809) and dedicated to all the women of Montefalco, the true guardians of the Sagrantino Passito tradition. The women were entrusted with the task of detaching the Sagrantino grapes from the stalks, the “sbacatura” for the subsequent vinification and it was a job that was done by the fire after dinner, in the cold evenings of late autumn. Images of true poetry for a wine that is itself poetry. The harvest of Sagrantino destined for drying takes place in the first days of October and is very meticulous. The clusters are treated with extreme care because they absolutely must not break, they are placed in small boxes whose bottom is covered with a layer of vine leaves (vine leaves). Only suitable bunches are harvested, those with the most sparse berries that can better withstand the long drying period on the “Camorcanne”, racks where the bunches are placed side by side, without overlapping. The drying can last even more than two months, depending on the weather conditions. Once the right sugar content is reached, the vinification is the same as for other wines: temperature control, frequent pumping over, racking, soft pressing and racking. The final wine yield is very low, only 35% of the initial quantity of grapes. Unlike the Rosso and the dry Sagrantino it does not age in wood, but in steel barrels for a period of thirty-six months. Then follows the refinement in the bottle. The bottles produced are all numbered by hand.
Grapes : 100% Sagrantino Position : the vineyard faces south at an altitude of 362 meters above sea level on marly clay soil. Grape yield : 70 / ql / ha Wine yield : 30% Harvest : manual, at the end of September. The best bunches are placed to dry on wooden racks called "Camorcanne". The drying lasts for the period necessary to make the bunch reach the right sugar level, about 60/70 days Vinification : alcoholic fermentation takes place with maceration of the skins in steel tanks for 15-20 days at a temperature of 20 ° C Aging : 36 months in steel barrels, 6 of which in the bottle Color : intense ruby red tending to garnet Bouquet : intense with the typical delicate and persistent hints of blackberry jams and berries Taste : sweet, warm, soft, with a tannin well balanced. Very persistent and harmonious. Pairings : tarts and desserts with dried fruit. Excellent with very aged cheeses . Serving temperature : 18 - 20 ° C
|Name||Sagrantino di Montefalco Passito|