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The Sagrantino vine produces grapes with skins rich in polyphenolic substances and with an extremely complex aromatic heritage. The distillation carried out with the pomace coming from the grapes therefore makes the Grappa de Sagrantino very refined, with a subtle and pre-existing aroma typical of the vine of origin. Clear and bright, this grappa is very soft and pleasant with a characteristic aftertaste that recalls dried fruit and chocolate.

Ruby red in the glass, with important garnet reflections to the eye. The nose, ripe and fruity, is reminiscent of sunsweet plum, dark jam cherries and sour cherries in alcohol, then veering towards notes of camphor, dark chocolate, maple syrup and lavender. Intense in the mouth, characterized by a well-present tannic texture but of excellent quality. Full-bodied, warm and long in persistence. Perfect with game or game, it is to be tried together with the leg of venison with aromatic herbs.

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.

Fermentation at temp. constant (20 °) for 20 days in stainless steel. The bottled wine remains for at least two months in the cellar.

It dresses the glass in a beautiful deep ruby red. The nose is first set on dark fruit in jam and in alcohol, such as currants, black cherries and plums, then followed by intense references to green pepper, cocoa, rhubarb, licorice and chinotto. The mouth is extremely consistent with the nose, and is powerful but well managed in the tannic texture, warm, with excellent body and long persistence.

decisive, powerful, with an evident tannic concentration, especially when it is still young. Serve in large glasses at 18 ° C. Perfect for roasted red meats, rich and elaborate dishes, aged cheeses