Cantina DeArtis

Collected in early October, the Sagrantino grapes are the sole grape used in this wine. Montefalco Sagrantino is fermented with skins for 10-16 days, then left in barrels for 18 months, and then put in steel for an additional 6-9 months. All leading up to the final portion of the process where the wine spends 4-6 months in the bottle.

Montefalco Rosso “Falco Cacciatore” is collected in early October. It’s made with Sangiovese (70%), Sagrantino (15%), and Merlot and Cabernet (15%) grapes. For 10 days, the wine is left to ferment with skins, leading to being left in barrels for 12 months, then onto an additional 6 months in steel. Montefalco Rosso “Falco Cacciatore” finally then spends 4 months in the bottle.