Sagrantino wine: the jewel of Umbria

Sagrantino is a typical grape of the Umbria region. Traditionally used to produce Eucharist mass wine it is now the base for a dry wine for an unstoppable success. It is one of the most interesting italian wines worth to try.

Umbria: the heart of Italy.

Sagrantino is a native grape from Umbria, widespread mainly in the Montefalco area. In a small hilly area between Montefalco, Spoleto and Foligno villages. The area is a medium-high Umbrian hill presenting marly, clayey and sandstone-rich soils.

Sagrantino: a difficult and surprising vine.

Sagrantino grapes contain a quantity of polyphenols, anthocyanins and tannins that far exceeds all other Italian grapes. For this reason, in the past, it was mainly for sweet wines. Considered for a long time a rustic wine, difficult to drink on its own, and to combine with food, Sagrantino has experienced a renaissance since the 90’s. Since, thanks to the commitment and stubbornness of a handful of winemakers, it has changed its appearance. Reaping national and international successes as a great red wine. Since 1992 Sagrantino di Montefalco boasts the DOCG appellation. A wine of 100% Sagrantino grapes with aging in wood for at least 30 months. Together with the Torgiano it constitutes the other Umbrian DOCG.

The wine from Sagrantino grapes.

Growing Sagrantino it is not that easy, the grapes ripen late and the production is never regular, different from season to season.
Sagrantino, therefore, is a red wine, with great structure and body, intense in aromas. Equipped with an exceptional aging capacity. What makes it an investment wine. A powerful wine, which tells of a peasant past that looks towards the future. The sweet version is obtained from dried grapes. The Riserva and DOCG versions wisely use wood to calibrate the hard components of the wine and meet international tastes.

The history of Sagrantino.

The historical origin of the vine does not agree with everyone. There are, in fact, two different theories: origin from Asia Minor or from Macedonia. In both cases, however, we are dealing with a millenary vine.
The village of Montefalco seems to have been renamed, in 1200, even by Frederick II of Swabia. Great ruler and man of letters, lover of the art of falconry. The grape traditionally was used to produce mass wines, for this reason it seems to bear the name Sagrantino (from Sacro which means connected to Holyness). The best interpreter of this vine is, undoubtedly Marco Caprai, the first to invest in dry winemaking of the grape variety. A name that must be remembered as, without its stubbornness, the millennial history of this vine would probably have been interrupted. Soon followed by other local producers in the area such as Antonelli San Marco, Adanti, Bocale, Còlpetrone, Miziade Antano Fattoria Colleallodole, Perticaia, Scacciadiavoli. The sweet version is still produced from dried grapes, Castelbuono is noteworthy.

The Sagrantino passito

The production of the sweet version of Sagrantino refers to the local Umbrian tradition. The drying of grapes takes place in naturally ventilated lofts, traditionally up to the Christmas period. After fermentation, the wine raises in barrique for almost a year and a half following the harvest. The color is also for the sweet purple-black version with aromas that from blackberry and black cherry turn in old age to chocolate and sour cherries in alcohol. On the palate it is rich and deep and is lost in an infinite extension.

The color of Sagrantino

It is intense dark, tending to purple, almost black.

The scent of Sagrantino.

The aromas are fruity, of ripe and dark fruits like plum, and fresh like raspberry and cherry (especially in young wines). The floral components refer to the rose. Those spiced with cinnamon and star anise. Herbaceous and balsamic notes such as sage and eucalyptus are always present in the wines of a few years. As well as roasted notes of coffee.

The taste of Sagrantino

On the palate it is dry, warm, full-bodied tannic. Roundness depends directly on the use of wood in elevation and aging. In fact, as is known, the tannins smooth out and integrate with the soft components with age. It is therefore a wine that should be tasted preferably a few years after bottling. Definitely persistent. The competition between producers is therefore based on the ability to express its freshness and elegance.

How to combine Sagrantino.

Being a full-bodied wine, with an exceptional tannic boost, it must be combined wisely. Otherwise the hard components (such as tannin and acidity) could be strengthened in the pairing with the dishes. Affecting the pleasantness of the glass. Pay attention, therefore, to pair it with spicy dishes. The matched prince is clearly with the meat. We can follow the rules of Sangiovese, with a little more attention on the spicy components and dry cooking. Better to opt for the succulence of the dishes which will be balanced by the tannic astringency. Roasts and aged cheeses will be perfect. The sweet version of Sagrantino pairs beautifully with chocolate.
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