Sagrantino is a wine that is only opened on special occasions in Umbria: Memoira makes it accessible without compromising on character and longevity. But let's proceed in order. Tenuta Còlpetrone is located in Gualdo Cattaneo, one of the hills that form the “balcony of Umbria”, a nickname that comes from the fact that from here you can see from Assisi to Spoleto, passing through Perugia. The vineyards are rooted in clayey-calcareous soils, a legacy of ancient seabeds. The clay retains moisture in the hot months, while the limestone adds flavour. At the same time, the breezes that rise up the Tiber valley have the effect of naturally protecting the grapes from disease. The Montefalco Sagrantino DOCG requires 100% Sagrantino grapes and at least 33 months of ageing, including 12 months in wood. A symbol of Umbrian reds with structure, Sagrantino is one of the most tannic grapes in the world and is grown on just 670 hectares. Natural concentration and ageing potential are its distinctive features. In this case, the grapes are harvested in mid-October. In the cellar, they ferment in steel tanks with temperature-controlled maceration and daily pumping over. After racking, the wine is transferred to French oak barriques where it undergoes malolactic fermentation and ages for a long time. This is followed by a further 6 months of ageing in the bottle before release. Dense ruby red in colour, the nose immediately reveals complex aromas of pomegranate, baked plums, blackberries and blood orange, with hints of black pepper and vanilla. Full on the palate, with firm but velvety tannins, balanced by good acidity that lengthens the finish with red fruit and spices. Good, indeed very good, this red wine is ready to drink now, but there is no rush to uncork it. It reaches equilibrium in the bottle after around 10 years, although the best vintages can offer excitement for 15-20 years. It requires richly structured dishes: from grilled Florentine steak to stewed wild boar. Excellent with mature pecorino cheeses or, according to Umbrian tradition, with “torta al testo” stuffed with sausage and sautéed chicory.