There are those who like to end a lunch or dinner with a glass of Sagrantino di Montefalco DOCG, interpreting it as an excellent meditation wine. And there are instead those who conceive this Umbrian red only as a great 'meat' wine, thanks to the well-preserved tannin that slightly dries the mouth and increases the desire for a juicy bite. Whatever the choice, the important thing is that the Sagrantino in question is of a high standard. Like this one proposed by Perticaia, which certainly represents the winery's most important label. Manual harvesting, with careful selection of the bunches throughout the month of October. In the cellar, we start with cold maceration for 48 hours and the fermentation phase, in this case conducted solely by yeasts on the skins. This is followed by a further maceration phase lasting about a month, the last 15 days of which are submerged cap fermentation. At the end of vinification, the wine goes into 25-hectolitre oak casks for a slow maturation phase of about 2 years, followed by at least 3 months of ageing in steel and one year in the bottle. A long process that is necessary to smooth out the angles of Sagrantino, achieving great pleasantness and complexity. In the glass it has a beautiful intense ruby colour with garnet hues. Pleasantly fruity. this Sagrantino di Montefalco shows clear notes of well-developed fruit, accompanied by spicy hints and a pleasant fresh sensation. The tannin, which is well present, is elegant and balanced, in keeping with Perticaia's style, resulting in a pleasantly gastronomic red that goes perfectly with savoury and intense dishes, such as game and stews.