Sagrantino de Montefalco

Years ago (memory fails) Diane and I were in a Umbria for several days. We stayed in Spoletto and day tripped to the countryside. Every night we ate at Cafe Festival and drank whatever the house Sagrantino was. And every night the wine was perfect, the truffles (in season) adorned every dish and we paid less each night.
The romance certainly clouds my memory but I have loved Sagrantino every day since.
When it’s done right. And it can be . . .
 
I like sagrantino a lot! And, yes, its traditional expression is approximately that of liquid barbed wire but modern techniques soften it up and make the fruit available sooner (=> meaning shorter fermentation, raising in stainless). For example, Antonelli and maybe Antano.

Another way to get some of the sagrantino flavor is to look for blends rather than varietals. There are many of those.
 
originally posted by Jeff Grossman:
I like sagrantino a lot! And, yes, its traditional expression is approximately that of liquid barbed wire but modern techniques soften it up and make the fruit available sooner (=> meaning shorter fermentation, raising in stainless). For example, Antonelli and maybe Antano.

Another way to get some of the sagrantino flavor is to look for blends rather than varietals. There are many of those.
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Time for a revisit, apparently. Dang, with the huge quantity of good wine available in the world, it was actually useful to be able to ignore at least one variety.
 
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