SAGRANTINO DI MONTEFALCO SECCO 2016
Exposure East, South-East.
Alt. 280 meters a.s.l.
Grapes 70 q. per ha
Wine 45 hl per ha
Vines 4200/4500 per ha
Second part of October.
Manual in small crates.
Fermentation on the skins for 8 days. Alcoholic and
malolactic fermentation in stainless steel tanks.
Elevation in 26 hl cask of French and Slovenian oak for
18 months, followed by 9-12 months in stainless steel
tanks. The bottled wine is aged in the cellar for a
minimum of six-eight months.
Braised lamb with wild herbs, roasted potatoes and
artichokes, Red potato gnocchi with bacon.