Wine production is just a part of what we do at our estate, where vineyards cover less than one third of it. As an agricultural holding established in the region since the 19th century we care a lot about other products typical of the area. Extra virgin olive oil above all, then legumes and cold cuts from free range pigs and recently pure sagrantino grape jam.
In the territory of Montefalco, olive groves or “chiuse” are located on the highest and ossiferous grounds, that are particularly suited for olive cultivation. (Altitude 400 m a.s.l.; southern exposure).
The organic cultivation of olives, certified by CCPB, does not allow the use of either chemical fertilizers or synthetic pesticides.
Moraiolo, Frantoio and Leccino.
Hand-picked in the second half of October. The olives are immediately transported to the oil mill in special crates.
The olives are crushed within 24 hours, using the continual cold extraction process, which allows the outstanding organoleptic qualities of the oil to be preserved.
Medium strong, slightly piquant (when freshly pressed).
Fruity, release of intense fragrances, with aromatic notes of artichoke, fresh grass, green olive and walnut.
Raw, especially recommended drizzled onto salads, cooked vegetables, pulses, soups and grilled meats.
500 mL and 750 mL bottles; 3 L can.
FREE-RANGE PIGS COLD CUTS
Among centuries-old oak trees we have reserved a wide space for a group of pigs. The only aim we have for this fairly new activity is the pure quality of cold cuts, to be gained through an unconventional breeding where animal well-being is the key factor.
We feed our pigs with acorns when possible, adding cereals and legumes we make a flour of to complete their diet, so no industrial feedingstuff is used.
Cold cuts are produced accordingly to the traditional “norcina” recipe, typical of Norcia.
Single varietal grappa made from the distillation of the Sagrantino marc from the estate’s vineyards.
Copper still; discontinuous cycle. With the system of water bath heating “bagnomaria”, the still is immersed in hot water and steam. This method ensures that the marcs are heated slowly and in a uniform manner and the resulting grappa is a product of superior quality.
Gioacchino Nannoni distillery – Paganico (Tuscany).
Grappa di Sagrantino
Clear and bright.
Strong and intense, preserving the fruity aromas that are characteristic of the Sagrantino grape.
Dry, smooth and delicate.
9 – 13°C (48.2 – 55.4°F).
Grappa di Sagrantino Riserva
Made by ageing the grappa in oak barrels.
Rich golden yellow with amber hues.
The aromatic components derived from the time spent in wood, confer great complexity to this product.
Complex, full and persistent.
both types 42%
Just pure Sagrantino grape with no added sugar. An excellent and organic certified jam composed by 271 grams of Sagrantino berries for 100 grams of final product.
Chickpeas and emmer-wheat are key ingredients in traditional Umbrian cuisine, and they cover an important role for biodiversity enhancement of our estate.
Emmer wheat, an ancient wheat used since 4000 BC in Egyptian Empire characterized by a small amount of gluten, is sold as whole grains and reduced to flour for linguine production.