Winemaker Notes
A great strong, concentrated and long-lived red wine made from authoctonous grapes, it has an almost impenetrable ruby colour and an intense and ample perfume, with notes of red fruit, spices and fine vanilla. The flavor is decisive, strong, with an evident tannic concentration mostly in the first years. Serve at 18°C in large glasses. It can be served with roast meats, game and seasoned cheese.
Professional Ratings
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Robert Parker's Wine Advocate
The 2007 Sagrantino di Montefalco is a huge hulking wine bursting with masses of dark fruit that manage to (mostly) cover the Sagrantino tannins. It shows marvelous balance in a full-throttle, opulent style. There is marvelous intensity in the glass as the wine builds towards the imposing yet beautifully balanced, utterly radiant finish, where varietal notes become more prominent. The 2007 Sagrantino is a great introduction for readers who are new to the grape, although this is one of the more exuberant expressions on the market. Colpetrone gave the Sagrantino 18 months in mid-size French oak barrels. Anticipated maturity: 2015-2027.
Colpetrone makes some of the most concentrated Sagrantinos readers will come across. The Rosso and Passito are generally less consistently outstanding, which I found to be the case this year.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.