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What: Clear but velvety tannin
Why: For its ability to evolve in the bottle
Perfect with: Hors d'oeuvres of cured meats and first courses of Umbrian cuisine
AWARDED
Robert Parker
James Suckling
What: Clear but velvety tannin
Why: For its ability to evolve in the bottle
Perfect with: Hors d'oeuvres of cured meats and first courses of Umbrian cuisine
Italy
Perticaia srl soc. agr. Località Casale 06036 Montefalco (PG)
With a release date of Fall 2021, the Perticaia 2017 Montefalco Rosso is a bit more austere than the other wines in this group, with notes of cherry cola, tilled earth, pressed blue flowers and some tarry smoke. It has a dry finish. Overall, this is a pretty blend of Sagrantino and Sangiovese that makes for easy drinking with pasta. Production stands at 25,000 bottles.
I like the floral undertone to the crushed blackberries on the nose here, which follows through to the medium-bodied palate, picking up a citrusy note that keeps it all fresh. The tannins are relegated to the background, allowing the fresh fruit to drive the long finish. Good control. Well done. Drink now.
Compared to Sagrantino Montefalco DOCG, this Montefalco Rosso DOC does not come from a pure processing of Sagrantino grapes but from a particularly successful blend of grapes typical of central Italy. In this version proposed by Perticaia, for example, the basic blend includes a large portion of Sangiovese, to which Sagrantino and Colorino are added in equal parts. Harvested by hand, the different varieties have different ripening times. For this reason, Sangiovese is harvested in mid-September while Sagrantino must wait until at least the beginning of October. In the cellar, cold maceration and partial fermentation of the masses, on yeasts naturally present on the skins, and contact for 18 days to extract all the colour and aromas. After blending, the wine goes into steel vats where it matures for about a year. This is followed by bottling and a further six months of ageing in the cellar before final release. Ruby red, in the glass, this thoroughbred Umbrian is characterised by a beautiful, vivid colour. The nose reveals a classic Montefalco wine that opens on pleasant notes of red fruit and a light spiciness. In the mouth, it reveals good structure, evident but well-smoothed tannins and a great final freshness that gives the wine a very pleasant drinkability. A fine wine for ageing, it does not fear the passage of months in the bottle. If stored well, it can continue to give great satisfaction for 5 years or more. A wine for the whole meal, it goes well with hors d'oeuvres of cured meats and first courses of Umbrian cuisine.
Perticaia, in the archaic language of Umbria, is the word by which the plough was called, probably the tool that more than any other symbolises the transition from sheep farming to agriculture. We find ourselves among hillsides cultivated with vineyards and olive groves, dotted with towers, villages and medieval castles. Modern vineyards, as modern is the wine cellar, in perfect balance with the surrounding environment, taking care to maintain the appearance of the old farms in the area. Today, Perticaia boasts some fifty hectares of vineyards. Of these, more than ten are in Sagrantino. The land, all hilly, is set on a slight slope, at an altitude of between 320 and 350 metres above sea level, exposed mainly to the south, south-west. Perticaia is an organic estate, a model for the territory, and capable of producing wines of great expressiveness and elegance.
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