Sagrantino di Montefalco, Di Filippo 2020
Ian D'Agata 94; Raffaele Vecchione 93; VertdeVin 92; Vinum Wine Magazine 91; JancisRobinson.com 90; Winemag 90
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Why this wine
Sagrantino carries more tannin than almost any other grape, and Di Filippo handles it with wild-yeast fermentation, a long gentle maceration and four years of ageing before release. The estate has been certified organic since 1994 and works part of its land with horses and geese rather than machines. This is the serious end of Umbria.
At a glance
- Grape
- Sagrantino
- Region
- Umbria, Italy
- Alcohol
- 15.00%
- Body
- Full
- Acidity
- Medium
- Tannins
- High
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Barbecue, Cheese
How it tastes
Red berry fruit with a hint of flint and oaky spice, full and opulent across the palate. The texture is sumptuous and the tannins — naturally high in this grape — are fine-grained rather than drying, carrying a long finish. Sagrantino 100%.
The producer
Di Filippo was established in 1971 and is run by Emma Di Filippo with her sons Francesco and Filippo Franchi; the estate has been certified organic since 1994 and follows biodynamic principles alongside it. The 30 hectares lie at Cannara, in Perugia, on the rolling hills between Torgiano and Montefalco looking across to Assisi, and four of them are farmed almost without machines — draught horses plough so the soil is not compacted, and more than 400 geese run free and feed on the grass between the vines. The Sagrantino sits in the Montefalco Sagrantino DOCG on clay-calcareous soil that holds water through the long, hot summers, spur-cordon trained at 5,000 vines per hectare and hand-picked in the early morning. Fermentation used wild indigenous yeasts in temperature-controlled steel with a prolonged maceration to draw out colour and flavour without over-extracting the tannins, then 24 months in second-use French barriques and, after bottling without fining, a further 24 months in bottle.
Food and drinking
Serve at 16 to 18°C. It stands up to wild boar ragù, roast beef, grilled lamb and mature hard cheese. Drinking now but built to keep ten to twenty years; decant an hour or two ahead. Suitable for vegetarians and vegans.