For Montefalco Sagrantino we hand-select 24 percent of the grapes from our vineyards.
Pre-fermentation cryo-maceration aims to extract sweet tannins, an essential prerogative for Sagrantino grapes. Fermentation is conducted at a constant temperature through modern temperature control in keeping with tradition, pumping over is frequent in the first few days. After racking, the wine decants in steel vats for a few days before being moved to barriques where it undergoes malolactic fermentation, finally facing aging in large barrels and long aging in bottles.

The farm has 55 hectares of land of which 30 hectares are planted with vines: Sagrantino, Sangiovese, Merlot, Cabernet, Sauvignon and Grechetto.

The soils are of lacustrine origin, having been the basin of the ancient Lake Tiberino: this makes them particularly suitable for the cultivation of vines and Sagrantino in particular.

The company’s mission is to offer products of the highest quality while respecting true Umbrian tradition and the environment.

Thanks to technology and georeferencing combined with the study of weather variations, we are able to avoid the abuse of chemistry: the product we get from it is truly natural, beyond certification.

Three or four mechanical earthworks are done each season to keep the vineyard clean of wild weeds, while near the vines the work is finished with a hoe.

Grapes are harvested by hand in boxes of only 30 kg to prevent berry breakage and thus harmful pre-fermentation.

The winery was entirely designed and built by us: we identified technological solutions that allow us not to use synthetic chemistry.