• Controlled and guaranteed denomination

      Controlled and guaranteed denomination of origin of Montefalco wine, dry and Passito types (Ministerial decree 5th November 1992). The Sagrantino grapes intended for the production of Docg Montefalco must be produced within the administrative territory of the municipality of Montefalco and part of the territory of the municipalities of Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell’Umbria. The maximum yield mustn’t exceed 80 quintals per hectare of land allotted solely for such cultivation. The grapes intended for fermentation must ensure a natural minimum alcohol content of 12,5% for the Docg Montefalco Sagrantino wine; moreover, the grapes used for the Montefalco Passito wine, after they have been dried, must ensure a natural minimum alcohol content of 14%. The maximum yield of wine from the grapes must not exceed 65% for Montefalco Dry Sagrantino and 45%, which refers to the fresh grapes, for the Passito (raisiny wine). Montefalco Dry Sagrantino can only be put on the market after it has undergone a period of ageing of at least thirty months, of which at least twelve must be in wooden barrels. Montefalco Passito Sagrantino can only be put on the market after it has undergone a period of ageing of at least thirty months. The ageing periods run from the 1st of December of the year in which the grapes were produced.

      Montefalco Dry Sagrantino, at the time of being put on the market, must have the following characteristics:
      Colour: intense ruby red sometimes with purplish hints tending towards grainy with ageing
      Aroma: delicate, characteristic which recalls wild blackberries
      Flavour: dry, harmonic
      Minimum total volume of alcohol: 13%
      Minimum total acidity: 5 per thousand
      Minimum net dry extract: 26 per thousand

      Montefalco Sagrantino Passito, at the time of being put on the market, must have the following characteristics:
      Colour: intense ruby red sometimes with purplish hints tending towards grainy with ageing
      Aroma: delicate, characteristic which recalls wild blackberries
      Flavour: sweetish, harmonious, pleasant
      Minimum total volume of alcohol: 14,5%
      Minimum sugar residue: 30g
      Minimum total acidity: 5 per thousand
      Minimum net dry extract: 30 per thousand