Montefalco Sagrantino Passito DOC Perticaia
Precious and refined red wine from the Perticaia cellar. It boasts the certification of controlled and guaranteed origin that strengthens the ancient bond with the territory and with local traditions. Produced with 100% pure Sagrantino grapes. Harvested in the company environment at the end of October. The vinification involves a period of drying of the grapes, a procedure that is then beaten in the labeling of the wine itself. The procedure takes place in a naturally ventilated environment, on mats, and lasts for at least 40 days. Then the vinification starting from the maceration on the skins for at least 10 days during which the temperature is constantly controlled and kept in a range between 26 ° C and 28 ° C. Subsequently the aging phase takes place in small French oak barrels and lasts at least 12 months. Then another 12 months are planned in steel tanks and a further refinement of at least 6 months in the bottle.
Characteristics of the Passito di Montefalco
At the organoleptic examination, the Sagrantino di Montefalco Passito DOCG has an intense ruby red color with garnet nuances. The bouquet of scents is typical, with hints of ripe fruit with obvious notes of red jam, dried plum and cherry, all enriched with notes of vanilla, cinnamon and spices typical of the vine appreciable in the final. The taste at the sip is very broad, with great structure, long aromatic persistence and the typical tannic finish supported by a pleasant sweetness. The wood of aging is perceptible.
Suggested pairings while tasting the Passito di Montefalco
Ideal in combination with important roast dishes such as lamb and even desserts made with dark chocolate. Evolution is possible. The Roso Sagrantino Montefalco Passito DOCG wine has great evolutionary capabilities in the bottle, it can be refined for many years, significantly improving. It should be served in large glasses in combination with structured second courses or in "Renano" or "Tulipano" type glasses if paired with desserts; however at a temperature of 20 ° C after adequate decantation.