UPDATE JAN 2017: NEW vintage 2011 (55 S$)!
The older vintage (three glasses Gamber Rosso) is still available (65 $).
This benchmark Sagrantino is made from low-yield grape material (1.4 kg of grapes per plant, handpicked in the second week of October, final selection in the cellar), using the force of gravity rather than mechanical pumps. The result is a ultra-powerful, yet harmonious and elegant wine.
This Sagrantino is initially aged in lightly toasted 500 liter oak barrels for 6 months, then in 25 hectoliter oak barrels for 12 months. Assemblage and clarification occurs in cement vats for 3 months, followed by bottle ageing for 12 months. The currently released vintage on offer is 2008.
The wine id deep ruby red in colour with garnet hues, it has a rich and powerful nose with ethereal and complex notes featuring elegant fruit with blackberry and plums backed up with sweet wood. In the mouth it is replete with red fruit and final tannins. This big Sagrantino is a good companion for grilled and roast meats, stewed red meats (beef, lamb), game and matured hard cheeses.
Wine Enthusiast (2/2014)
"Fragrances of black fruit and spice lead the nose of this wine, while the palate delivers notes of ripe blackberry, white pepper, and licorice, all accompanied by youthful, aggressive tannins."
Robert Parker's Wine Advocate (8/2013)
"The 2008 Montefalco Sagrantino is a massive wine with dark spice aromas, ripe fruit, prune, tar leather and tobacco. The aromas transport you somewhere exotic, like a spice marker in the Middle East. Gritty tannins show some coarseness on the close. Anticipated maturity: 2015-2022. Points: 90+."
Stephen Tanzer's International Wine Cellar (4/2013)
"Good deep ruby-red. Subdued nose opens slowly with aeration to reveal red cherry complemented by coffee, mocha and dried flowers. Silky on entry, then large-scaled in the middle, but with a delicacy to the pure red cherry and herbal flavors."
Grape varietal: 100% Sagrantino.
First vintage: 1981.
Vineyards: located on the hills between 300 and 400 m a.s.l.; southern and southwesterly exposure; trellising system Guyot. Mean age 15 years.
Yield per hectare: 45 hL / ha.
Harvest: generally in the second week of October, the grapes are hand-picked.
Wine making: vinification using gravity feed; fermentation in contact with the skins for 25-40 days at 25-28°C. The wine clarifies spontaneously with no need for filtration.
Ageing: in lightly toasted 500 L barrels for 6 months then in 25 hL oak barrels for 18 months, the wine settles in glass lined cement vats for 12 months; then bottle ageing for 12 months.
Tasting notes: intense ruby red in colour. To the nose rich and powerful, ethereal and very complex. Typically characterised by notes of fruit and aromatic herbs, featuring citrus, cherry, wild berry, mint and oregano. On the palate this wine is very structured, with firm and persistent tannins. A wine that is best expressed with a long bottle ageing.
Accompanies: grilled and roast meats, stewed red meats, game and mature hard cheeses.
Best period for drinking: Sagrantino generally reaches full maturity after 10-15 years from the harvest and is able to bottle age for more than 30 years.
Serving temperature: 18°C (64.4°F).