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Raina

MONTEFALCO SAGRANTINO

GRAPES: 100% SAGRANTINO

 

The Wine: Organic method used in grape growing and production. The harvest by hands takes place around the second week in October. The fermentation lasts 25 days in stainless steel and the maceration with the skins 30 days in stainless steel. Before being released on the marked the wine rests 15 months in French barriques, 5 months in stainless steel and 12 months in the bottle.

Tasting Notes: Deep ruby red color with purple tints. Blackberries aroma, balsamic and spicy notes with a finish of chocolate and tobacco on the nose with a taste harmonic and structured. The tannin is well balanced. Persistent finale.   

MONTEFALCO SAGRANTINO PASSITO

GRAPES: 100% SAGRANTINO

 

The Wine: Organic method used in grape growing and production. The harvest by hands takes place in October. The grapes are dried naturally on trellises for 75-90 days. The fermentation and the maceration with skins last at least 10 days in stainless steel. Before being released on the marked the wine rests 12 months in French barriques, 6 months in stainless steel and 12 months in the bottle.

Tasting Notes: Deep ruby red color with purple tints. Intense, with a strong ripe fruit, spices, tobacco and liquorice. The taste is harmonic and structured. Tannin and sweetness are well balanced. Long finish with persistence of blackberries. 

  

MONTEFALCO ROSSO

GRAPES: 70% SANGIOVESE 15% MERLOT 15% SAGRANTINO

 

The Wine: Organic method used in grape growing and production. The harvest is made exclusively by hands and the period varies according to the ripeness of the grapes. The fermentation lasts 20 days in stainless steel and the maceration, with skins, 25 days in stainless steel. Before being released on the market the wine rests 14 months in Tonneaux, 6 months in stainless steel and 6 months in the bottle.

Tasting Notes: Bright ruby red with purple tints. Balsamic and toasted aromas, with a finish of cherries, red currants and blackberries. The softness of Merlot, the tannin of Sagrantino and the freshness of Sangiovese make this wine harmonic and structured, with a long finish.   

ROSSO DELLA GOBBA

GRAPES: 95% SANGIOVESE 5% SAGRANTINO

 

The Wine: Organic method used in grape growing and production. The harvest is made exclusively by hands and the period varies according to the ripeness of the grapes. The fermentation and the maceration on the skins last 20 days with indigenous yeast in stainless steel. Before being released on the market the wine rests 18 months in stainless steel, 6 months in the bottle.

Tasting Notes: Bright ruby red color intense with notes of red fruit that recall red cherries and black cherries. The freshness of Sangiovese and the enveloping tannin of Sagrantino make this wine harmonic, with a long and pleasant finale.