Cultivation areas and use specifications
According to wine legislation, the typical cultivation area for Sagrantino di Montefalco includes the Municipality of Montefalco and part of the municipalities of Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria, all situated in the province of Perugia. This grape is used in the production of the Montefalco Sagrantino D.O.C.G. and of the Montefalco Rosso D.O.C.
Ampelographic characteristics of the grape
Bud burst: open, cottony, green-white with the margins slightly carmine.
Adult leaf: medium size, with three lobes, sometimes five lobes, petiolar sinus with a U shape, slightly bubbly on the top side, cottony on the bottom side; bristly nerves, medium-large length teeth, tight base and slightly convex margins.
Bunch: medium-small size, cylindrical-conic and winged, sometimes sparse due to oozing.
Grape: small size, medium or very pruinous skin, black colour, medium size, firm
Medium-small grape, cylindrical-conic, winged, sometimes sparse due to weeping; small grape with very to moderately pruinous skin, black, medium thick, firm.
Growth: half erect
Physiologic characteristics: slight oozing, sensitive to magnesium deficiencies
Potential bud fertility: medium
Basal bud fertility: medium
Environmental and cultivation requirements
This grape fares well in all types of terrains, yielding wines with different characteristics, but always of excellent quality. The best results in the physiological maturation are obtained in the clayey-calcareous soils , contributing to an optimum content of polyphenols. Because it is susceptible to magnesium deficiencies or from potassium excess, it is best if grown with compacted cultivation techniques with high to very high density (spur cordon or Guyot). If grown with traditional methods of cultivation, it results in an excessive production with a delayed maturation. This grape may not do well if grafted on some clones of 420A.
Sensitivity to disease and adverse conditions
High resistance to winter and spring cold, medium tolerance to oidium and to rot (acidic rot and botrytis), little resistance to downy mildew, in particular on the leaves.
Oenological aptitude (average lev.)
Chemical characteristics of the grape
Sugar content °Babo: 20-24
Total acidity g/L:5,0 - 7,0
Total anthocianyn mg/kg: 1000 - 1400
Total polyphenols mg/kg: 4500-5000
Total polyphenols rate skin/pips: 70/30
Oenological uses and wine characteristics
Alone, this grape produces Sagrantino di Montefalco DOCG. Blended with other grapes, it produces Rosso di Montefalco DOC. This wine is very intense ruby with purple reflections, the aroma is very persistent with typical accents of blackberries, plum and earth that are perfectly bound to the vanilla given by the wood. The taste is potent, smooth and velvety. Sagrantino is a wine that should be aged at least 10-15 years. It can also be made into a dessert wine after the grapes wither.
Catalogo Generale 2003 di Vitis Rauscedo Soc. Coop. a r.l
A cura di: Prof Leonardo Valenti, Dott Stefano Farinelli,
Dott Angelo Divittini, Dott. Carletti Filippo