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La Spada

Montefalco Sagrantino DOCG

The process

After manual selection of the best bunches in 15 kg boxes, the grapes reach the winery where they are de-stemmed and pressed gently without tearing the skins. Selected yeasts are then added and the whole is placed in steel fermentation vats with cooling and automated 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 coloring substance and stabilize it over time. Alcoholic fermentation lasts about 10 days and the wine remains in contact with its skins for another 7 days. After separation the wine undergoes malolactic fermentation in steel at controlled temperatures, at the end of which it is racked and aged in barrique for 12 months and a further 6 in the bottle.

Tasting notes

Intense ruby red colour with garnet hues. The nose is complex and strong and is characterised by its hints of jam, sour cherries in brandy and cherries, sweet tobacco, cocoa, liquorice and cinchona. Very persistent in the mouth, it is a wine of great body and structure, warm, soft and with elegant tannins. It withstands long ageing (15/ 20 years). Recommended serving temperature is 20 degrees after thorough breathing in a decanter or early uncorking. Paired with succulent dishes, fatty and braised meat.

The wine

Grape varieties: SAGRANTINO
Production area: LA PALOMBARA, GUALDO CATTANEO
Vineyard surfeca area: 22 HECTARES
Vineyard altitude: 450M ASL
Vineyard age: 18 YEARS
Soil type: LIGHT HILL WITH SOUTH EXPOSURE; CLAYEY AND RICH IN LIGNITE
Training system: SPUR CORDON
Density of vines: 3300
Production per hectare: 70 QL
Vintage time: MID OCTOBER
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUES FOR 18 MONTHS
Serving temperature: 20° C
Bottles produced: 45.000
Alcoholic strength by volume: 15% VOL

La Spada

Montefalco Sagrantino DOCG

The process

After manual selection of the best bunches in 15 kg boxes, the grapes reach the winery where they are de-stemmed and pressed gently without tearing the skins. Selected yeasts are then added and the whole is placed in steel fermentation vats with cooling and automated 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 coloring substance and stabilize it over time. Alcoholic fermentation lasts about 10 days and the wine remains in contact with its skins for another 7 days. After separation the wine undergoes malolactic fermentation in steel at controlled temperatures, at the end of which it is racked and aged in barrique for 12 months and a further 6 in the bottle.

Tasting notes

Intense ruby red colour with garnet hues. The nose is complex and strong and is characterised by its hints of jam, sour cherries in brandy and cherries, sweet tobacco, cocoa, liquorice and cinchona. Very persistent in the mouth, it is a wine of great body and structure, warm, soft and with elegant tannins. It withstands long ageing (15/ 20 years). Recommended serving temperature is 20 degrees after thorough breathing in a decanter or early uncorking. Paired with succulent dishes, fatty and braised meat.

The wine

Grape varieties: SAGRANTINO
Production area: LA PALOMBARA, GUALDO CATTANEO
Vineyard surfeca area: 22 HECTARES
Vineyard altitude: 450M ASL
Vineyard age: 18 YEARS
Soil type: LIGHT HILL WITH SOUTH EXPOSURE; CLAYEY AND RICH IN LIGNITE
Training system: SPUR CORDON
Density of vines: 3300
Production per hectare: 70 QL
Vintage time: MID OCTOBER
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUES FOR 18 MONTHS
Serving temperature: 20° C
Bottles produced: 45.000
Alcoholic strength by volume: 15% VOL