Sagrantino di Montefalco Montioni e Montefalco Rosso Montioni: i nostri campioni!
o n i e M o n t e f a l c o R o s s o M o n t i o n i : i n o s t r i c a m p i o n i !
Il 2021 è veramente un anno ricco di sorprese e premi!
Il nostro Montefalco Rosso e il nostro Sagrantino di Montefalco hanno ricevuto due ottimi punteggi e recensioni da due importantissime autorità del mondo dell’enologia!
Di chi stiamo parlando?
Di JamesSuckling.com, tra le più famose piattaforme di wine media da più di 10 anni, che ha recensito il Montefalco Rosso Montioni… E di Wine Enthusiast, il più importante periodico mondiale di vino e alcolici, che ha valutato il Sagrantino di Montefalco Montioni. Entrambi ogni anno assaporano i nostri vini, li recensiscono e li conferiscono un punteggio!
Ma andiamo al sodo!
Come è stato valutato il Montefalco Rosso DOC Montioni?
JamesSuckling.com ha attribuito al nostro Montefalco Rosso 2018, il nostro vino composto per il 65% da Sangiovese, per il 15% da Sagrantino e per il 20% da Merlot, ben 90 punti e l’ha così commentato: “Red berries and vanilla on the nose, following through to the medium to full palate with lightly velvety tannins and sweet fruit. Medium finish. No real complexity, but well made. Drink now.“
(“Sentori di frutti rossi e vaniglia al naso, al palato medio-pieno con note fruttate e dolci leggermente vellutate. Finale medio. Nessuna reale complessità, ma ben fatto. Da bere.“)
Il Sagrantino di Montefalco DOCG Montioni invece?
Il nostro Sagrantino di Montefalco 2016, prodotto da uve 100% Sagrantino, ha ricevuto da Wine Enthusiast un punteggio di 92 punti!
Ecco la sua recensione: “Aromas of stewed prunes, blue fl owers andexotic spices lead the way along with whiffsof underbrush. The full-bodied palate dolesout baked plum, steeped cherry, licoriceand mocha before a sage fi nish. Close-grained tannins lend fi rm support. Drink 2022–2036.“
(“Aromi di prugne stufate, fiori blu e spezie esotiche conducono la strada con sbuffi di sottobosco. La prugna cotta, la ciliegia inzuppata, la liquirizia e la moka prima di un finale di salvia. I tannini a grana fine danno un sostegno deciso. Bere tra il 2022 e il 2036.”)
Possiamo assolutamente sentirci soddisfatti di questi due punteggi! Amiamo il nostro lavoro e i nostri prodotti!
Vuoi conoscere tutti i premi che abbiamo ricevuto? Scoprili ora!
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with “delicate” red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called “whole berry”) to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
