Uno is the chief result from our venture with Sagrantino di Montefalco that was started a few years ago by the Cecchi family.  Viticultural activity in the vineyards is tightly focused on the objective of producing wines of the highest quality. Crop thinning, harvesting by hand, and careful selection before de-stemming allow for the vinification of only the finest grapes. The harvest takes place during the second ten days of October, and after a soft pressing, the grapes undergo fermentation in stainless steel at a temperature of 30 ºC.  In the course of fermentation, pumpings over (remontage) and some “racking and returning” (delestage) are used to increase the chromatic intensity and phenolic complexity of the Sagrantino. After racking and malolactic fermentation, the wine is aged in small oak casks for approximately 16 months. Uno has an intense ruby-red color with shades of violet and garnet. The bouquet is refined and complex at the core of which are harmonious aromas of blackberry, plum, vanilla, leather and coffee. On the palate, it is complex and intense, a full bodied wine.

From the union of the power of Sangiovese and Sagrantino and the appeal of Merlot is born Tenuta Alzatura’s Montefalco Rosso. It also springs from a desire to create a variation on the theme of Sagrantino. The estate-grown grapes are vinified separately and then blended just before being placed into small oak barrels. The Merlot is harvested during the second ten days of September, while the Sangiovese and Sagrantino reach their phenolic maturity only by mid-October. Fermentation occurs in small stainless-steel tanks at a temperature of 28 ºC, followed by aging in wood for 14 months. Montefalco Rosso has an intense ruby-red color, with noticeable violet hues. The aroma is jammy with prevalent notes of blackberry and currant. Full bodied and balanced.