iTALY'S NEXT GOLDEN DENOMINAZIONE?
Umbria is a land unto itself, the only Italian region that borders neither the sea nor another country. Removed from outside influences, it has kept alive many of Italy's old-world traditions. You'll see grandmothers in aprons making pasta by hand and front doors that haven't been locked in a century. Sagrantino is the most coveted varietal. Merlot thrives in Umbria and only Bordeaux crafts a better one.Sangiovese and Montepulciano are widely used in the blending..
2015 NAPO'S UMBRIA ROSSO $13
A RED BLEND OF SANGIONVESE SUPPORTED BY SAGRANTINO, CILIEGIOLO, MERLOT, AND MONTEPULCIANO FROM THE AREA OF MONTEFALCO IN UMBRIA. THERE'S A LOT OF RICH RED FRUIT UP FRONT, BUT THEN THAT TURNS INTO A RUSTIC SPICY MID PALATE THAT TRANSITIONS TO WOOD SMOKE AND DRY TANNIN. GREAT WITH PIZZA OR SPAGHETTI IN MEAT SAUCE.
2015 NAPO'S MONTEFALCO ROSSO $15
60% SANGIOVESE, 20% SAGRANTINO, 10% MONTEPULCIANO, 10% MERLOT. MEDIUM-BODIED WITH RED AND BLACK FRUIT FLAVORS, GOOD TANNIN STRUCTURE,UN FILTERED. TRY THIS WITH SAUSAGES, GAME BIRDS AND HARD CHEESE.
2014 leonucci "montignanello" $23
Just south of Montefalco, the estate of Stefano Leonucci covers 70 hectares of land near Montignano, of which 10 hectares are vineyards. They have been cultivated by the family since 1964. Today, 8.5 hectares are planted with Sagrantino and the rest with Merlot and an ancient grape called Lugliolo. Here Stefano and his oenologist, Maurilio Chicoccia, have freed themselves from any appellation to make limited quantities of his flagship “vino da tavola”, which is anything but.
2014 ANTONELLI ROSSO DI MONTEFALCO $25
A blend of 70% Sangiovese, 15% Sagrantino and 15% Merlot delivers succulent black cherry, crushed plum, black pepper, grilled herb and mocha flavors alongside firm but velvety tannins.
2011 antonelli sagrantino di montefalco $50
2011 paolo bea "rosso de veo" $65
The current version of Rosso de Veo is a selection of the Bea estate’s younger Sagrantino vines, principally from the “Cerrete” vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. The wine is not filtered.