Our Tasting Impressions
Of the 3 older library releases, 2005 seems the most structured, tannic and backward. Despite this, that Perticaia suaveness endures. This may turn out to be the best of the trio but one needs patience. It has a wonderful interplay between sweet, ripe fruit and savory, spicy, earthiness. Even in this early stage of maturity, it demonstrates great balance. Carve out some cellar space for this stellar wine.
About this wine
A recent library release from the Perticiaia cellar, this Montefalco is from 100% Sagrantino handpicked with careful selection throughout the month of October. The vines were planted, on average 20 years ago (the oldest are about 30) within 1.5km of the estate.
Cold maceration for 48 hours. Fermentation is conducted by naturally occuring yeasts. The juice remains in contact with the skins for about 30 days -the last 15 days with submerged cap.
Aging is in 25hl oak barrels for 24 months, then stainless steel tanks for 3 months and finally in bottle for one year.
About the grape
The origins of Sagrantino are unclear but it has been grown in Umbria for centuries. Indeed, 90% of its production remains there. It is a dark, thick-skinned grape that, up until the latter half of the last century, was used mostly for sweet wine known as Passito. Sagrantino is extremely tannic and contains some of the highest levels of the beneficial antioxidant polyphenol.
About the vintage
2005 is considered classic and excellent in Montefalco A harsh winter produced a large water supply. Spring was late and cool, delaying the buds until April. June was particularly hot, followed by a rather cool July and August. Rain was sparse and at irregular intervals.
Suggested Glassware: Grassl 1855
Perticaia is the local Umbrian term for plow. This estate is in the region's leading DOC of Montefalco and in the area known as Casale, which is recognized as producing the most elegant wines of the region.
The ownership of Perticaia is not your atypical of all other VDLT producers. Aldo Becca left Umbria for Luxembourg as a young man. From nothing, he built a diversified company. Today, his son Flavio heads the business. Theyhave returned to their roots by investing heavily in the promotion of all things Umbrian. In 2018, they acquired Perticaia.
The vineyards sit between 320 and 350m above sea level and all are within 1km of the estate, so the grapes experience limited stress post-harvest. Their pruning system results in yields significantly lower than the DOC requirements. Production is 100,000 bottles per year.
Flavio hired Paolo Salvi, a renowned oenologist (who consults with the illustrious Tuscan estate, Montevertine) to assist their winemaker.Pertacaia's style for Sagrantino emphasizes elegance and balance, making the wines more approachable when younger. These are serious, exciting wines that are among Italy's finest.