Montefalco Rosso Riserva d.o.c.


Vineyard Variety Planting Planting system Training system Exposure
Vigna Veterana Sangiovese, Sagrantino, Montepulciano 1975
2,5x3,5 mt

Cordone speronato Sud
Pizzale del Serpullo Sangiovese, Sagrantino, Montepulciano 1986 2,5x3,5 mt Cordone speronato Sud-Ovest
Soil: Clay/silt, with good skeletal structure, high in organic substances, with a good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques, using only copper, sulphur and biodynamic preparations for defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest: By hand, from mid-September to mid-October.
Grape varieties: Sangiovese, Sagrantino, Montepulciano.
Vinification: The selected bunches are harvested by hand from vines that are over 40 years old, fermented with only indigenous yeasts in open vats in contact with the air, without temperature control. During fermentation, the skins are punched down into the must 3 times a day by hand, breaking the cap, according to traditional methods.
Ageing: Minimum three years in large Slavonian oak 60-80 years old. Natural decanting through racking and oxygenation during the first months. The wine is bottled without filtration.
Bottle ageing: 6 months. Marketed in 75cl and 3 litre bottles.
Tasting: Concentrated ruby red, with garnet hues. On the nose it expresses a broad and complex panorama, with rich fruit and at the same time oak offering decisive toasted notes. in the mouth it has a powerful impact, with silky tannins leading to a long finish.
Food pairings: Excellent with roasts, grilled meats, braised meats and game.
Serving temperature: 18°C. Open at least one hour before serving.
Vintage available: 2015, 2016, 2018, 2019
Bottling data on the label, year 2019:
Total sulphur dioxide: 34 mg/L
Volatile acidity: 0.82 gr/L
Total acidity: 5.32 gr/L
pH: 3.68
Residual sugars: 1g/lt
Alcohol content: 14,5%
Ageing potential: 15 years at least.


2019 5998 | 2018 1716 |2016 1248 | 2015 6600 | 2014 1995 | 2013 665 | 2012 2665 | 2011 3170 | 2010 3333 | 2009 3650 | 2008 4333 | 2007 3160 | 2006 8430 | 2005 2665 | 2004 1350 | 2003 2665 | 2002 665 | 2001 3183 | 2000 2665 | 1999 1332
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