Perticaia Umbria Rosso IGT 2020

Sangiovese Blend

More Wines from Perticaia

Our Tasting Impressions

It smells very much like wine with a fascinating feral note. This Rosso is very Italian - lean with bracing acidity. It has structure and length. The dark red fruit flavors are framed by a touch of anise. There's a lot to like here...even before considering the modest price. We also expect that it will fill out and bulk-up in about 6 months. Enjly over the short-term.


About this wine

A blend of 70% Sangiovese 70% and 15% each Colorino and Merlot. The Merlot is harvested earliest and Colorino last. The grapes undergo 24 hours of cold maceration. Fermentation is with natural yeasts at a controlled temperature below 30° C and then above 22/24° C in the subsequent post-fermentation maceration for about a week. Then its racked at the same temperature to induce malolactic fermentation before aging 6 months in steel tanks.



About the grape

Sangiovese is the most planted grape in Italy and is the dominant grape throughout the central part of the country. There are many variants and even different names like Prugnolo Gentile, Brunello, Sangioveto and Morellino.


The grapes are dark and thick skinned, slow-ripening, acidic and tannic. Like Pinot Noir, Sangiovese is heavily influenced by its terroir and similarly can be quite transparent in its differences from place to place.


Colorino is a traditional blending grapes for Tuscan Sangiovese. It is sparsely used today. Apropos of the name, its deep pigmentation mostly adds color to the blend but also tannins.  Merlot is an important grape in Bordeaux. It can produce wines that are plump and easy to drink. In a blend like this, it adds sweetness and roundness.


About the vintage

2020 at Perticaia was persistently cold and dry. From March until on vines have been regularly growing thank to moderate rainfall and good temperatures got along April and May. Moderate rainfall in the spring helped the grapes develop. June was again challenging and required constant tending of the vineyard. Hail hit Montefalco the first week of August, Perticaia luckily was spared the worst of it. Big differences between day and night temperatures benefitted the grapes and helped produce complex wines. Harvesting was from the second week of September to mid-October.


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.