Cesarini Sartori
Montefalco Rosso Riserva 2020
| Denomination | DOC Montefalco Rosso Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Umbria (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese |
| Aging | In steel, wood and glass for 3 years; after fermentation and racking, it settles in steel vats, undergoes malolactic fermentation in wood, then matures in casks with a long ageing in bottle. |
- Name and vintage: Montefalco Rosso DOC Riserva 2020, Umbria; 0.75 l; 14% vol
- Grape varieties: Sangiovese, Merlot, Cabernet Sauvignon and Cabernet Franc blend
- Mature bouquet: Blackberry and cherry jam, spicy and toasted notes, tobacco and vanilla
- Vinification: Controlled fermentation, aged for 3 years in steel, wood and bottle
- Pairings: Ideal with red meats and game. Decant for 1 hour, serve at 16-18 °C
Description
What kind of wine it is
Ripenere Montefalco Rosso Riserva is an Umbrian blend by Cesarini Sartori, created from the union of Sangiovese, Merlot, Cabernet Sauvignon and Cabernet Franc grapes. With a deep ruby red colour, it offers a profound aromatic profile. The bouquet reveals blackberry and morello cherry jam, enriched by complex spicy and toasted notes, tobacco and vanilla. On the palate, it expresses a full-bodied structure, bright acidity and smooth tannins. Ideal with red meats and game, mature cheeses or charcuterie boards, it is best served between sixteen and eighteen degrees.
Where it comes from
The wine originates in Montefalco, in the heart of Umbria. The vineyards, trained using the spur-pruned cordon method, are set on clay-based soils, sandy and of lacustrine origin. This specific geological matrix, combined with a low yield, gives the grapes a perfect degree of ripeness and a pronounced richness of flavour. The character of the terroir emerges in a glass of great precision, faithfully reflecting the authentic elegance and typical character of Montefalco Rosso Riserva.
How it is produced
Production begins with a manual harvest at the end of September, followed by selection of the bunches on vibrating tables. Vinification involves a pre-fermentation cold maceration and fermentation at a controlled temperature. After resting in steel, the wine undergoes malolactic fermentation in wood. Maturation continues with ageing in barrels, completing a three-year cycle between steel, wood and a long rest in the bottle. This technical approach ensures excellent ageing potential.
History and Curiosities
The Ripenere Montefalco Rosso Riserva from the Umbrian winery Cesarini Sartori combines technology and sustainability to ensure wines with a minimal sulphite content. The 2020 vintage originates from a rigorous manual harvest carried out in September, followed by cryomaceration and controlled fermentation. Awarded 90 points by James Suckling, this prestigious DOC gains elegance and structure thanks to a meticulous three-year ageing process, which takes place in steel vats, malolactic fermentation in wooden barrels, and a long final rest in the bottle.
Awards
-
2020
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2002
- Oenologist: Staff aziendale
- Bottles produced: 300.000
- Hectares: 30
Their choice was not random: already in 1312 the urban land register certified the millennial viticultural vocation of the territory , accross the "road" (Signæ) of the ancient Flaminia, where – it is said – there was a host which served a "sweet an flavoured" wine to people travelling from Rome to North Europe.
The winery is surrounded by 30 hectares of vineyards – cultivated with Sagrantino, Sangiovese, Merlot and Cabernet vines – and by several medieval castles, still populated, which draw a unique landscape scenario.
If we were to tell Signæ with just three words we would choose technology, genius and sustainability. Thanks to technology we are able to minimize the use of chemicals both in the vineyards and in the cellar: the result are high quality natural wines, with a minimum quantity of sulphites which do not bother the head or the stomach. Alongside technology, it remains an important manual work: the harvest is manual, as the processing of the soil around the vines and the selection on vibrating tables, first of the bunches and then the berries. Read more
| Name | Cesarini Sartori Ripenere Montefalco Rosso Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Montefalco DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese |
| Country | Italy |
| Region | Umbria |
| Vendor | Cesarini Sartori |
| Story | History and Curiosities The Ripenere Montefalco Rosso Riserva from the Umbrian winery Cesarini Sartori combines technology and sustainability to ensure wines with a minimal sulphite content. The 2020 vintage originates from a rigorous manual harvest carried out in September, followed by cryomaceration and controlled fermentation. Awarded 90 points by James Suckling, this prestigious DOC gains elegance and structure thanks to a meticulous three-year ageing process, which takes place in steel vats, malolactic fermentation in wooden barrels, and a long final rest in the bottle. |
| Origin | Montefalco, Umbria |
| Soil composition | Clayey, sandy, lacustrine |
| Cultivation system | Spurred cordon |
| Yield per hectare | 110 quintals per hectare |
| Harvest | Manual harvesting in the second and third ten days of September |
| Fermentation temperature | Controlled temperature |
| Production technique | Temperature-controlled fermentation, preceded by pre-fermentation cryo-maceration |
| Wine making | Fermentation at controlled temperature, preceded by pre-fermentative cryo-maceration; after racking, the wine settles in steel vats, undergoes malolactic fermentation in wood, then ages in barrels with prolonged refinement in bottle. |
| Aging | In steel, wood and glass for 3 years; after fermentation and racking, it settles in steel vats, undergoes malolactic fermentation in wood, then matures in casks with a long ageing in bottle. |
| Allergens | Contains sulphites |