Cesarini Sartori
Sagrantino di Montefalco Villarode 2016
| Denomination | DOCG Montefalco Sagrantino Secco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 100% Sagrantino |
| Aging | In steel, wood and glass for 5 years. |
- Name and grape: Montefalco Sagrantino DOCG, 100% Sagrantino, vintage 2016
- Complex aroma: blackberry jam, black pepper, cocoa, coffee, tobacco and balsamic notes
- Intense flavour: robust structure and freshness, pronounced yet velvety tannins, sweet and long finish
- Vinification: cryomaceration and ageing for 5 years in steel, oak and bottle
- Serving: decant for 1 hour at 16-18°C, perfect with red meats, game and cheeses
Description
What kind of wine it is
Villarode by Cesarini Sartori is a still red wine that enhances all the intensity of Sagrantino. To the eye, it displays an impenetrable ruby colour, revealing an olfactory profile where blackberry jam intertwines with vegetal nuances, black pepper and pipe tobacco. On the palate, it offers a robust structure and remarkable freshness, supported by firm tannins that ensure its longevity. This profound gustatory breadth delivers an unforgettable persistence, making it the ideal companion for elaborate dishes, red meats and mature cheeses.
Where it comes from
This wine originates from the Montefalco Sagrantino area, a region in Umbria renowned for producing wines of great intensity. The vines sink their roots into clay and sandy soils of lacustrine origin, a composition that encourages the development of concentrated grapes rich in extracts. The Cesarini Sartori winery adopts the spur-pruned cordon training system to maintain low yields and maximise aromatic expression. The rows reflect the dedication to enhancing the authenticity of the Umbrian terroir, ensuring wines of deep colour and pronounced vigour.
How it is produced
The harvest is carried out by hand towards the end of October, followed by a rigorous selection of the bunches. Vinification begins with a pre-fermentation cryomaceration, a technique designed to gently extract polyphenolic components. Subsequently, the must ferments in stainless steel tanks at a controlled temperature, with frequent pump-overs to define its intensity. After racking, the wine undergoes malolactic fermentation in wood. The process is completed with a long ageing of five years divided between stainless steel, oak barrels and a prolonged final rest.
History and Curiosities
The Villarode Montefalco Sagrantino DOCG embodies the vocation of the Cesarini Sartori family, dedicated to viticulture in the Umbrian region since 2002. This fine 2016 vintage, awarded 92 points by James Suckling and the 4 Viti AIS, stands out for its slow five-year maturation in steel, wood, and bottle. Such meticulous artisanal care shapes a red wine of extraordinary aromatic complexity, capable of enveloping the palate with a soft persistence and transforming the tasting into a vivid celebration of local winemaking tradition.
Awards
-
2016
92/100
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 Sagrantino di Montefalco Villarode 2016 |
|---|---|
| Type | Red still |
| Denomination | Montefalco Sagrantino DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sagrantino |
| Country | Italy |
| Region | Umbria |
| Vendor | Cesarini Sartori |
| Story | History and Curiosities The Villarode Montefalco Sagrantino DOCG embodies the vocation of the Cesarini Sartori family, dedicated to viticulture in the Umbrian region since 2002. This fine 2016 vintage, awarded 92 points by James Suckling and the 4 Viti AIS, stands out for its slow five-year maturation in steel, wood, and bottle. Such meticulous artisanal care shapes a red wine of extraordinary aromatic complexity, capable of enveloping the palate with a soft persistence and transforming the tasting into a vivid celebration of local winemaking tradition. |
| Origin | Montefalco, Umbria, Italy |
| Soil composition | Argilloso, sabbioso, lacustre |
| Cultivation system | Spurred cordon |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Second and third decade of October |
| Production technique | Pre-fermentative cold maceration; fermentation at controlled temperature in stainless steel; malolactic fermentation in barrique; ageing in stainless steel, oak barrels and in bottle. |
| Wine making | Cryo-maceration before fermentation to extract soft tannins; fermentation at controlled temperature with frequent pump-overs in the first days; after racking, decanting in steel vats for a few days, then transfer to barriques for malolactic fermentation; ageing in large casks and prolonged maturation in bottle. |
| Aging | In steel, wood and glass for 5 years. |
| Allergens | Contains sulphites |