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La Spada

Montefalco Sagrantino Passito DOCG

The process

The grapes are de-stemmed, crushed and placed in fermentation with inoculation of selected yeasts, in steel fermentation vats with automatic pumping over system and temperature control. Alcoholic fermentation lasts about one week with delestage. The wine blend is carried out after alcoholic fermentation and is placed in tonneaux for malolactic fermentation. It remains in wood for ageing for about 12 months.

Tasting notes

Very intense ruby red colour with gamet hues. The nose is complex and decisive, characterised by its hints of blackberry jam, dired plums, cinnamon and biscuits, liquorice finish. Very persistent in the mouth, it is a wine of great body and structure, warm and soft. The sugars are perfectly balanced by the tannins and structure. It withstands long ageing for 15/20 years. Recommended serving temperature is 20 degrees after accurate breathing in a decanter or early uncorking. To serve with chocolate and spice based desserts. Also in “traditional” version on stewed wild board or roast lamb.

The wine

Grape varieties: SAGRANTINO
Production area: LA PALOMBARA, GUALDO CATTANEO
Vineyard surface area: 1 HECTARE
Vineyard altitude: 500m ASL
Vineyard age: 15 YEARS
Soil Type: STRONG CLAYEY SOIL WITH PRESENCE OF LIGNITE
Training system: SPUR CORDON
Density of vines: 3300
Production per hectare: 35 QL
Vintage time: END OF SEPTEMBER
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUE FOR 12 MONTHS
Serving temperature: 18° C
Bottles produced: 6660
Alcoholic strenght by volume: 15%

La Spada

Montefalco Sagrantino Passito DOCG

The process

The grapes are de-stemmed, crushed and placed in fermentation with inoculation of selected yeasts, in steel fermentation vats with automatic pumping over system and temperature control. Alcoholic fermentation lasts about one week with delestage. The wine blend is carried out after alcoholic fermentation and is placed in tonneaux for malolactic fermentation. It remains in wood for ageing for about 12 months.

Tasting notes

Very intense ruby red colour with gamet hues. The nose is complex and decisive, characterised by its hints of blackberry jam, dired plums, cinnamon and biscuits, liquorice finish. Very persistent in the mouth, it is a wine of great body and structure, warm and soft. The sugars are perfectly balanced by the tannins and structure. It withstands long ageing for 15/20 years. Recommended serving temperature is 20 degrees after accurate breathing in a decanter or early uncorking. To serve with chocolate and spice based desserts. Also in “traditional” version on stewed wild board or roast lamb.

The wine

Grape varieties: SAGRANTINO
Production area: LA PALOMBARA, GUALDO CATTANEO
Vineyard surface area: 1 HECTARE
Vineyard altitude: 500m ASL
Vineyard age: 15 YEARS
Soil Type: STRONG CLAYEY SOIL WITH PRESENCE OF LIGNITE
Training system: SPUR CORDON
Density of vines: 3300
Production per hectare: 35 QL
Vintage time: END OF SEPTEMBER
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUE FOR 12 MONTHS
Serving temperature: 18° C
Bottles produced: 6660
Alcoholic strenght by volume: 15%