Today we are in Gualdo Cattaneo, in the Montefalco area, on clay and limestone hills that rise up to 350 metres above sea level. Here, the temperature range between hot days and cool nights accentuates aromas and acidity, while the well-drained soils produce more concentrated grapes. Saccr, Umbria IGT Rosso di Còlperone, is made predominantly from Sangiovese, with a proportion of native grapes. The former brings freshness and fruit, while the latter adds colour and tannins, linking the wine to the identity of Montefalco, home of the famous native grape variety. The grapes are harvested in mid-September. In the cellar, fermentation begins immediately with temperature-controlled maceration and daily pumping over to extract aroma and colour. After racking, the wine rests for three months, partly in steel and partly with a brief passage in barriques to soften the tannins. Bottling takes place by the spring following the harvest. In the glass, it is an intense ruby red with violet reflections. The nose is clean and typical, with hints of ripe cherry, raspberry and a touch of black pepper. On the palate, it is juicy, moderately alcoholic, with silky tannins that leave the mouth clean without drying it out. The finish is long and evokes sensations of crisp red fruit. Designed as an everyday wine, Saccr is at its best when young but can evolve well for 4 or 5 years, rounding out the tannins and veering towards notes of jam and undergrowth. An all-round red, it is perfect with mixed grills, roast pork, pappardelle with wild boar ragù and medium-aged Umbrian cheeses. Its good acidity also makes it enjoyable with Mediterranean dishes such as aubergine parmigiana or baked lasagne.