Chiusa di Pannone
Montefalco Sagrantino

DOC

It is a selection of Sagrantino grapes that come from the eponymous vineyard.

Grape varietal
100% Sagrantino, from our best selection massale.

First vintage
2003

Vineyard
Chiusa di Pannone (2.70 hectares). Planted in 1995. Altitude of 400 m a.s.l. Southern exposure with rows following the slopes.

Harvest
Generally at the end of October.

Vinification
Using gravity feed thanks to the two levels of the cellar. Fermentation in contact with the skins for 3 or 4 weeks. Malolactic fermentation takes place in wood.

Ageing
In large oak barrels for at least 30 months. Then the wine settles in glass lined cement vats for some months before being bottled. The wine is not filtered.

Tasting notes
Intense ruby red in colour. A rich and powerful, ethereal and very complex nose. Typically characterised by notes of fruit and aromatic herbs, with citrus features, cherry, berry, mint and oregano. On the palate this wine is very structured, with firm and integrated tannins. A wine that is best expressed with a long bottle ageing.

Accompanies
Grilled, roasted, braised or stewed red meats, game and hard mature cheeses.

Best period for drinking
Sagrantino generally reaches full maturity after 10 – 15 years from the harvest and is able to bottle age for more than 30 years.

Serving temperature
18°C (64.4°F).

Size
750 mL bottle; 6 bottles of 750 mL in a wooden case; 1.5 L magnum in a wooden case.

Alcohol
2015 vintage: 15%

CONTIENE SOLFITI – CONTAINS SULFITES

Technical sheet

Summer was really hot with a severe drought. Very early harvesting. Fermentations were really long because of the high alcohol potential of grapes.

May and June were rather cool and rainy, so the first phenological phases occurred later than usual. But a well balanced Summer followed, both in terms of temperatures and rains, so that initial delay was recovered. Late harvesting of really healthy bunches, Sagrantino was harvested in the second half of October. Fermentations were regular for wines that didn’t show the body of warmer vintage, but had a very interesting and fin aroma. A really well ageable vintage.

Characterized by a low production in terms of quantity because of a really hot first part of the summer, that became cool and rainy at the end of it. Another reason may be the cool March it was. Younger vineyards suffered for water scarcity. Late harvesting, Sagrantino was handpicked in the second half of October. Regular fermentation, good structure and body with an interesting aromatic richness.

Characterised by cool temperatures throughout the year and subsequent phenological lag behind the norm. A rather dry and cold winter followed by a mild spring with little rain and a cool and rainy summer up to the end of August. Subsequently until mid-October there were higher temperatures and a dry weather which allowed optimal ripeness of the grapes.

Characterized by warm temperatures throughout the whole season and by a lower production than average. Early harvest.

Characterised by a cool and rainy spring that led to a phenological lag of about 10 days. During the summer there were average temperature and a dry weather, then in September and October we had northern winds which made the climate cool, dry and with a really low humidity, helpful for a healthy ripeness of grapes.

A well balanced vintage throughout the whole year. Beginning of summer has been rather cool and rainy. Then the season has been characterized by a warm and dry weater until October.

Characterised by a rainy spring that held to a lag in phenological phases. Summer has been rather cool until mid August. Subsequently until mid-October there were higher temperatures and a dry weather which allowed optimal ripeness of the grapes.

Spring and first part of summer were characterised by a wide temperature range and few rains, so the ripening process was slow and irregular. Since the end of August and through the month of September climate has been dry and warm, with considerable temperature gap between night and day.

It’s been a dry vintage throughout the year, with few rains. Winter and spring were rather dry, but while winter was cold, in spring we had a mild weather even if there were occasional frosts between April and May. Summer has been warmer than average and really dry. The final part of ripening process in September and October has been optimal thanks to a cool weather, good temperature gap between night and day and just the right amount of rain.