Please click the thumbnails to view large images.
|
|
|
Winemaker: Guido Guardigli
Wine from the native Umbrian grape Sagrantino is a revelation—and one that defies comparison to most modern varieties. Wine critic Daniel Thomases writes that by “all the parameters by which wine is measured—dry extract, polyphenols, flavonoids—indicate that this is a wine of uncommon impact, intensity, length and grip.”
Perticaia, located in the heart of Montefalco in Umbria, is the place to find modern Sagrantino. This family estate draws its inspiration not only from the past (Perticaia means “plow” in Etruscan) but from the future, employing both natural and modern techniques to craft Sagrantino wines that are dazzling in their complexity, flavor profile and structure.
Sagrantino was a secret Umbrians kept from most of the world up until a decade or two ago. Locals apparently liked to keep the good stuff for themselves and for generations crafted lush passito wines out of Sagrantino for local consumption (the best insulation against a chilly Umbrian winter).
The rich pleasures of dry wines from Sagrantino are secret, however, no longer. Perticaia for years running has been awarded Italy's highest wine honor, the "Tre Bicchieri" (Three Glasses), for its Sagrantino di Montefalco. Structured and aromatic while young, this is a wine that can and will age effortlessly for years.
Perticaia also crafts a number of very food-friendly wines for early drinking. The Montefalco Rosso is a blend of Sangiovese, Sagrantino, Colorino and Merlot, briefly aged in older barrel. The estate's Umbria Rosso is a blend of Sangiovese and Merlot, and is fashioned more in the style of a fruity Chianti.