Tasting notes
Alcohol, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickBeef Braised in Red Wine and Herb Reduction
Slow-cooked cut of beef with a concentrated sauce and herbs, pairing with the wine's body and tannins to balance fat and intense tannic structure.
- Creamy mushroom risotto with aged cheese shavings
The rich, umami texture of the mushrooms enhances the body and wood notes of the wine, while moderate acidity cleanses the palate between creamy bites.
- Beef Tagliata with herbs and balsamic reduction
Juicy grilled meat and a sweet-and-sour reduction emphasize ripe fruit and tannic edges, creating contrast and a clean finish on the palate.
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- Beef cheek gratin with wine and truffled mash
Confit cheek and reduced jus enhance the perceived density and tannins; the truffled mash provides a woody aroma that harmonizes with the depth and body of the wine.
- Roast leg of lamb with rosemary and reduced jus
The richness of the leg of lamb and the reduced jus complement the powerful tannins and full body, while the herbs highlight the wine's acidic freshness and woody notes.
- Porcini Mushroom and Parmesan Risotto
Creamy umami and earthy mushroom notes meet full body and light minerality; the acidity of the butter-mounted risotto balances the wine's soft tannins.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 16°C and 18°C
Common varieties
Sagrantino
Sagrantino is a red grape variety mainly cultivated in Italy, in the region of Umbria, where it is used to produce powerful and full-bodied red wines with pronounced tannins and flavors of black fruits, plums, and spices.