Well, May slipped by pretty quickly and without time for me to post anything. I did have some interesting wine experiences though, as I spent the last week of May in California, where I tried some great organic and bio-dynamic wines. But unfortunately none of them were from Italy, so I’m not going to spend a lot of time talking about them here. Going into the month of June, I have a handful of interesting red wines to start off with. Over the winter I received two nice bottles of red Italian wine, and since I have yet to find a good place for red wine to live through a hot and humid New England summer, I think the best thing to do is put them out of their misery by drinking them.
This wine from Umbria isn’t one of the two I received as a gift, though it also seemed to need a little reprevie from the heat. Though Umbria produces a number of good white wines, Orvieto being probably the most well known, it is it’s two red-wine DOCG regions that really defines it in the world of Italian wine. These regions are the Montefalco Sagrantino DOCG and the Torgiano Rosso Riserva DOCG. This wine comes from the Montefalco DOC, which has the same geographic outline as the Montefalco Sagrantino DOCG, centered around the communes of Montefalco and Bevagna in the heart of Umbria. While the Montefalco Sagrantino DOCG produces red wines exclusively from the native Sagrantino grape, the Montefalco DOC allows for both red and white wine to be produced and includes the use of some other traditional Umbrian grapes. The red wine is made predominantly from Sangiovese, which must make up at least 70% of the blend, along with Sagrantino which can make up as much as 30%. The white wine must be at least 50% Grechetto, 20-35% Trebbiano Toscano, and up to 15% other local grapes. The area received it’s DOC status in 1979, and was adjusted in 1992 to allow for the creation of the Montefalco Sagrantino DOCG.
This wine is from the producer Adanti, one of the top producers of Montefalco Sagrantino. It is made with the minimum amount of Sangiovese (70%) and 15% Sagrantino, with the remaining blend comprising of Barbera, Merlot, and Cabernet. It has a nice ruby coloring, bordering on garnet. The nose has lots of fruit and spice on it along with notes of cherry, cedar, and blackcurrant, as well as trace amounts of mint and leather. The palate is dry with a healthy amount of acidity and medium tannins, which are nice and smooth. It is fairly full bodied, with flavors of fruit, spice, cherry, blackcurrant and a bit of chocolate. The finished is medium in length and has some nice spice and chocolate notes at the end. Overall it has much of the acidity and fruit that you would expect from a Chianti, but with a little more richness to it. While it would be great with a red pasta sauce, it would also likely go well with some red meat.