Montefalco Rosso Sericum DOC

Vineyard and terroir

The 20-hectare vineyard area lies in Giano dell’Umbria and Gualdo Cattaneo at 300–350 metres above sea level. The light soils tend toward calcareous, while the 15-year-old vines are trained to spur-pruned cordon at a density of 5,000 plants per hectare. Yield is 90 quintals per hectare.

Grapes

Sangiovese and other varieties permitted by the Montefalco Rosso production regulations.

Vinification

Before the 2022 harvest, less-ripe and unhealthy bunches were thinned out. Mechanical harvesting allowed the fruit to be processed promptly. In the cellar, the grapes were destemmed, crushed and cooled to 18 °C, then inoculated with selected yeasts in temperature-controlled stainless-steel fermenters fitted with automated pump-over systems. Pump-overs commenced once sufficient alcohol had developed to extract tannins and help stabilize the colour. Alcoholic fermentation lasted approximately 8–10 days. Following separation from the skins, malolactic fermentation took place in temperature-controlled stainless steel.

Ageing

Refined in bottle.

Technical data

2022 vintage. Alcohol: 14.5% vol. Production: 120,000 bottles. Bottle format: 750 ml.

Tasting profile

Bright, intense ruby red. The shop description evokes sour cherries, vegetal nuances and sweet spices, while the 2022 technical profile emphasizes fleshy red fruit, redcurrant preserve and sweet violet. The palate is full-bodied yet supple and highly drinkable, energized by vigorous freshness.

Serving and pairing

Serve at 18 °C after opening the bottle in advance. Pair with structured first courses, pork and game. Ageing potential is 4–5 years.

Vintage notes

The 2022 season brought limited rainfall from autumn through summer and generally above-average temperatures, accelerating the vine’s growth cycle. Rain after mid-August and in early September restored balance to the red grapes. Vineyard work focused on canopy management to shade bunches, prevent localized humidity and conserve soil moisture. The resulting fruit combined lower initial juice yield with high concentrations of sugar and colouring matter and arrived at the cellar in very good health.