Our Tasting Impressions
This dried grape, sweet wine is remarkably deep and persistent. Every bit as intense and concentrated as you would expect from Sagrantino grapes dried into raisins. It's sweet but not overly so. There is a surprising lightness to it. Quite delicious and very different from the sweet wines you more frequently encounter. It will age effortlessly. Serve at cellar temperature with traditional Umbrian biscotti known as Tozzetti, fruitcake and very mature cheese.
About this wine
Prior to figuring out how to manage the acidity and tannins of Sagrantino, Umbrian winemakers produced mostly sweet wines - known as Passito - from dried grapes.
Perticaia harvests their Sagrantino by hand with careful selection at the end of October. The grapes are dried on mats for about 45 days. Maceration is about 7 days. Aged in barrique for 24 months, stainless steel tanks for 3 months and in bottle for 12 months.
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
Perticaia reports that the summer of 2014 was definitely not the easiest. Temperatures were below average and there was lots of rain. But a favorable fall and careful vineyard management made It was possible to harvest good quality grapes with lower sugar content. They were thinner-skinned and had slightly higher cluster weight and normal pH. The later-ripening Sagrantino did particularly well. The 2014 vintage is characterized by wines with floral and fruity aromas. The alcoholic level is balanced and there is good freshness.
Suggested Glassware: Grassl Mineralité
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.