Montefalco rosso Antonelli

Montefalco Rosso


Traditional wine made by blending Sangiovese, Sagrantino and other red grapes.

Grape varietal
70% Sangiovese, 15% Sagrantino and 15% Montepulciano.

First vintage

Located on the hills between 300 and 400 m a.s.l.; southern and southwesterly exposure; training system spurred cordon & Guyot.

Begins with Sangiovese towards the end of September and ends with Sagrantino and Montepulciano in October. The grapes are hand-picked.

Each varietal is separated. Fermentation in contact with the skins and maceration for about 2-3 weeks.

Blending of varietals and ageing in large oak barrels for at least 9 months, static clarification in cement vats.

Tasting notes
Ruby red in colour. Olfactory impact intense and fruity, with hints of cherry and wild berries. To the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese gives it an excellent drinkability.

A quality table wine that goes well with flavoursome first courses (ravioli, risotto, tagliatelle); red meat and mature cheeses.

Best period of drinking
It’s ready, but it can be bottle aged for many years.

Serving temperature
16 – 18°C (60.8 – 64.4°F)

375 mL, 750 mL bottles; 1.5 L magnum in a wooden case; 3 L double magnum in a wooden case.

Technical sheet