MONTEFALCO SAGRANTINO DOCG, passito

MONTEFALCO SAGRANTINO DOCG, passito - Azienda agricola Paolo Bea - Montefalco- Umbria - Italy

2003 harvest (melody senses!)

Zone of vines: Hills of Montefalco at 400 m.s.l., location Pagliaro
Exposure: EAST-SOUTHWEST
Type of soil: Clay
Care of vines: Trained on wire, with 2.800 plants for hectare
Yield for hectare: 40 quintaliters
Date of harvest: 2 week of October
Grapes: 100% SAGRANTINO
Degrees of alcohol:about 15%
Harvest: by hand, then placed on mats for drying and aging
Type of fermentation: grapes and skins separated from the stems after passitura (drying/aging process)
Number of days of fermentation and maceration: 36
Aging of wine: 50 months in steel,containers changed annually to decant the wine, after 12 mounths in the bottle.
Drying Method: on straw mats from Trasimeno, in an open and naturally ventilated environment
Length of drying period: 4 months
Period of Vinification: end of January 2004
Characteristics: sweet, with fruity aromas, reminiscent of persimmon, blackberries, and dried figs.
Recommended pairings: dry, aged cheeses and dried fruit
Total number of bottles: from the 2003 harvest, 2.133 bottles were produced (all individually numbered).


Note: Following the traditional methods of 'passitura' the SAGRANTINO grapes are left to dry for four/five months on straw mats from the region surrounding Lake Trasimeno. The straw is indispensible because it facilitates proper ventilation of the grapes during the long period of 'passitura,' creating a healthy environment and preventing the growth of harmful molds. In general, our passito is aged a bit longer, but we decided that the 2003 vintage was ready for sale after just 5 years. Sagrantino passito is a wine that, when tasted, starts off sweet, but finishes smoothly, with a slight dryness associated with more traditional dry reds. We strongly believe that this vintage will maintain its value and character, and can be aged for up to 10/15 years. The 2003 passito appears to be one of the best vintages in memory; keeping in mind that for the past 10 years, passito has only been made in those vintages that have the best meteorological conditions, rich in sunlight but also tempered with sufficient rain.

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