Montefalco. Sagrantino DOCG. Informazioni su alberghi, agriturismi, ristoranti a Montefalco, eventi, manifestazioni e turismo by Umbriatravel.com

The Montefalco Sagrantino DOCG or Sagrantino di Montefalco DOCG takes its name from the region in which it origins and from the sole vineyards where it is produced. Cultivated for centuries on the slopes of the Umbrian hills, the Sagrantino is considered autoctonous, regardless of the different hypothesis on its origins.

Some retain that the wine has Spanish origins, others believe that that it was imported by the first Franciscan priests, others believe it was introduced in Italy by the Saracens. This DOCG contributes widely to the merits given to the Umbrian region as a producer of prized wines, already famous and served in the Renaissance period to Popes and Governors.

Consumption - The Montefalco Sagrantino DOCG Passito is used to accompany cakes made from unleavened dough and which are pretty consistent, particularly baked cakes, and jam tarts.
It is also served with very spicy Pecorino cheese when mature. The temperature of the wine must be of 14 to 16°C, and it is served in chalices for sweet wines, from the third to the eighth year after vintage. The Secco type is served with roasted beef, game and very mature cheese and is served at a temperature of 18-20°c in ballon chalices.

Conservation - The bottles must be conserved horizontally on wooden shelves, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. These are the rules for a correct preservation of the Montefalco Sagrantino DOCG

Production - To produce the Sagrantino di Montefalco DOCG in the Passito type, a late vintage takes place, when the grapes are in advanced state of maturation. The grapes are then withered for about two months, to which the production phase follows. It is necessary to pick the grapes from the bunch since the grape-stalk, which is dry, maintain a sensible quantity of alcohol. The pressing phase must therefore be soft. After pressing fermentation follows, which must be blocked when the alcoholic gradation between 14 and 16°C is reached.
The aging period foreseen for the Passito is 30 months. For the Montefalco Sagrantino Secco, the productive disciplinary regulations state that the wine must be kept in wooden barrels for at least 12 months, and cannot be put on the market before having undergone a period of total aging for 31 months.
The method of production of the Secco version foresees the use of the marc during the fermentation phase. The grapes are pressed, sulphited with the addition of sulphur anhydride and put to ferment in special wine recipients. After the separation of the marc from the wine-must the latter is drawn, refined and put to aging. Finally it is bottled.