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Antonelli
History of the Estate:
San Marco de Corticellis (the grounds which now comprise the Antonelli winery and estate), historically belonged to the Bishop of Spoleto (from the 13th to the 19th centuries). In fact, the boundaries of this estate are the same as those outlined in a 13th century document kept in the Bishop of Spoleto's archives. In 1881 Francesco Antonelli purchased this property and began the extensive job of planting the original 5,000 vines/ hectare throughout the 30 hectares of the estate dedicated to vineyard. The varieties chosen represent the most traditional of Umbrian grapes. Eventually wine which had been produced originally for bulk sales evolved into a fine wine production in 1979- the precursor to the Antonelli portfolio of today. It is this uncompromising commitment to producing quality, traditional wines which has set the Antonelli estate apart since its inauguration.
Today the Antonelli estate features both wine and olive oil production from entirely estate-grown products. In 1992 the agriturismo "Casale Satriano" was opened- a beautiful 6-apartment bed & breakfast created to accommodate wine-enthusiast visitors within the grounds themselves.
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Sagrantino di Montefalco DOCG
Vineyard: predominantly south-west facing, hillside vineyards- specifically Baiocco (planted 1970), Cantina (planted 1990) and Pannone (planted 1970). Soil content is clayey and rich in lime.
Varietal: 100% Sagrantino harvested by hand, usually the beginning of September.
Vinification: Fermentation on the skins for 23 days, with malolactic fermentation. After Malolcatic fermentation is finished, the wine is aged in 350 Liter casks (medium toast, Allier, Never and Toncais oak) for 6 months. Then the wine is transferred to Slavonian and Allier 10 HL oak barrels for another 9 months. This is followed by at least 6 months- 1 year of resting in the bottle. The wine is not clarified.
Color: Deep Ruby tending to garnet.
Aroma: Persistent and intense nose with a direct fruitiness recalling blackberry, red fruit jam, and morello cherry. Slight spiciness of smoke or black pepper.
Flavor: Dry, warm and tannic (wood and fruit tannins). Fresh with a decisive body. Highly extracted and dense, but still elegant with a persistent finish. Excellent ageing potential (easily 5-10 years.).
Food Pairing: Flavorful red meats and game; stewed meat dishes, salami, meats braised in Sagrantino. Also fares well with hard, aged cheeses.
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Montefalco Rosso DOC
Vineyard: south-western exposure. Loose, sandy soil with streaks of clay.
Varieties: 65% Sangiovese, 15% Sagrantino, 10% Cabernet Sauvignon, 10% Merlot
Vinification: Grapes are harvested and selected out in the cellar. Each varietal is vinified separately. The grapes are gravity-pressed by a two-level cellar construction. Fermentation occurs while juice is still in contact with the skins for 14 days. Complete Malolactic fermentation is followed by a 9 month ageing in Slavonian and Allier oak casks. Wine is aged in the bottle for an additional 6 months before release.
Color: deep ruby-red with purple tinting.
Aromas: berries, cherries and plums. Hints of tobacco and smoke.
Flavor: generous fruit balanced by an elegant acidity and warm toasty notes.
Food Pairing: Risotto and ravioli, rare red meats and aged cheeses.
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Antonelli Wines
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