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Le Riserve

Montefalco Sagrantino Riserva Exubera DOCG

The process

Manual selection of the best bunches in 15 kg crates from a vineyard with optimum exposure and adaptation of the vines to the site. On reaching the winery, grapes are de-stemmed and lightly pressed (without tearing the skins). The must is then put, along with selected yeasts, into stainless steel fermentation vats with cooling and automatic pumping-over systems. Pumping-over starts on reaching an alcohol content (ABV %) sufficient to extract a good dose of tannins, which will bind with the colouring substance and stabilize it over time. Alcoholic fermentation lasts about 10 days and the wine stays in contact with its skins for another seven days. After separation the wine undergoes temperature-controlled malolactic fermentation in steel, after which it’s racked and aged in barrique for 12 months and at least six years in the bottle.

Tasting notes

The intense garnet red colour with orange glints is accompanied by strong aromas of blackberry preserve, prunes and sweet spices. Hints of menthol, black truffle and sweet toastiness at the end. Very persistent in the mouth, it’s a wine of great body and structure, warm and smooth and with elegant tannins. Suitable for long ageing (15-20 years). Recommended serving temperature is 20° C after thorough breathing in a decanter or uncorking well in advance. Best paired with succulent dishes and fatty or braised meat.

The wine

Grapes: Sagrantino
Production zone: La Palombara, Gualdo Cattaneo
Vineyard area: 2 hectares
Vineyard altitude: 500 m asl
Vineyard age: 15 years
Soil type: clayey and rich in lignite
Training system: spur cordon
Density of vines: 3,300 vines/hectare
Yield: 5,000 kg/hectare
Harvest: mid October
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: in steel
Ageing: in barriques for 18 months and in bottle for 5 years
Serving temperature: 20° C
Bottles produced: 2,000
Alcoholic strength by volume: 14%

Le Riserve

Montefalco Sagrantino Riserva Exubera DOCG

The process

Manual selection of the best bunches in 15 kg crates from a vineyard with optimum exposure and adaptation of the vines to the site. On reaching the winery, grapes are de-stemmed and lightly pressed (without tearing the skins). The must is then put, along with selected yeasts, into stainless steel fermentation vats with cooling and automatic pumping-over systems. Pumping-over starts on reaching an alcohol content (ABV %) sufficient to extract a good dose of tannins, which will bind with the colouring substance and stabilize it over time. Alcoholic fermentation lasts about 10 days and the wine stays in contact with its skins for another seven days. After separation the wine undergoes temperature-controlled malolactic fermentation in steel, after which it’s racked and aged in barrique for 12 months and at least six years in the bottle.

Tasting notes

The intense garnet red colour with orange glints is accompanied by strong aromas of blackberry preserve, prunes and sweet spices. Hints of menthol, black truffle and sweet toastiness at the end. Very persistent in the mouth, it’s a wine of great body and structure, warm and smooth and with elegant tannins. Suitable for long ageing (15-20 years). Recommended serving temperature is 20° C after thorough breathing in a decanter or uncorking well in advance. Best paired with succulent dishes and fatty or braised meat.

The wine

Grapes: Sagrantino
Production zone: La Palombara, Gualdo Cattaneo
Vineyard area: 2 hectares
Vineyard altitude: 500 m asl
Vineyard age: 15 years
Soil type: clayey and rich in lignite
Training system: spur cordon
Density of vines: 3,300 vines/hectare
Yield: 5,000 kg/hectare
Harvest: mid October
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: in steel
Ageing: in barriques for 18 months and in bottle for 5 years
Serving temperature: 20° C
Bottles produced: 2,000
Alcoholic strength by volume: 14%