2013 Fongoli Sagrantino

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Size

Vintage

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$49.99

7 in stock

Tasting Notes

A dark garnet colour, this wine expresses an olfactory profile of rare elegance and nobility. Strong and majestic on the palate; warm, soft and full-bodied in structure. The tannins are very fine and the finish is of exemplary length.

Grape – 100% Sagrantino

2000 Bottles Released

About Fongoli

From biodynamically farmed, certified-organic, hand-harvested estate fruit. Fracanton comes from the oldest vines at Fongoli, planted in 1975 and trained in palmetta. The bunches are destemmed and placed without sulfur in open clay amphora, where they ferment with indigneous yeasts and macerate for about 3 months with daily gentle punchdowns by hand. The wine is then gently pressed off and aged in old Slavonian oak botti for a minimum of 4 years; it is then bottled without fining, filtering or the addition of sulfur and aged for another year before release.

The origins

The Fongoli company was founded by Decio Fongoli in the early 1900s, when he took over a property made up of several farms, located at the top of the hill in S. Marco, in the center of the Montefalco wine-making area. As usual with the farms of the period, they produced wine and oil, as well as rearing pigs and cattle, and cultivating arable land. The first bottled wines date back to the 1940s, thanks to Angelo Fongoli, son of Decio, who produced Bianco S.Marco, Rosso di Montefalco and Vino Sagrantino Pregiato, at that time classified as table wines. Angelo’s great passion led him to see the recognition of the DOC for Sagrantino di Montefalco in 1977, the only one in that year. Awards such as the Dujia D’Or for Montefalco Rosso in 1981 and 1983 and other local awards arrived in those years.

Today

Since the end of the 1980s until 1999, the winery was run by his nephew Decio and since 1999, by his great-nephew Angelo, both of whom follow the original approach with aging in large oak barrels, bottling strictly in-house and vinification with indigenous yeasts using only their own grapes. Today the property covers about 35 hectares in a single body, 23 of which are vineyards, 6 woodland, and the rest truffle ground and meadows, and is managed entirely according to biodynamic principles.

2013 Fongoli Sagrantino

$49.99

7 in stock

Country

Size

Vintage

Categories: ,

Tasting Notes

A dark garnet colour, this wine expresses an olfactory profile of rare elegance and nobility. Strong and majestic on the palate; warm, soft and full-bodied in structure. The tannins are very fine and the finish is of exemplary length.

Grape – 100% Sagrantino

2000 Bottles Released

About Fongoli

From biodynamically farmed, certified-organic, hand-harvested estate fruit. Fracanton comes from the oldest vines at Fongoli, planted in 1975 and trained in palmetta. The bunches are destemmed and placed without sulfur in open clay amphora, where they ferment with indigneous yeasts and macerate for about 3 months with daily gentle punchdowns by hand. The wine is then gently pressed off and aged in old Slavonian oak botti for a minimum of 4 years; it is then bottled without fining, filtering or the addition of sulfur and aged for another year before release.

The origins

The Fongoli company was founded by Decio Fongoli in the early 1900s, when he took over a property made up of several farms, located at the top of the hill in S. Marco, in the center of the Montefalco wine-making area. As usual with the farms of the period, they produced wine and oil, as well as rearing pigs and cattle, and cultivating arable land. The first bottled wines date back to the 1940s, thanks to Angelo Fongoli, son of Decio, who produced Bianco S.Marco, Rosso di Montefalco and Vino Sagrantino Pregiato, at that time classified as table wines. Angelo’s great passion led him to see the recognition of the DOC for Sagrantino di Montefalco in 1977, the only one in that year. Awards such as the Dujia D’Or for Montefalco Rosso in 1981 and 1983 and other local awards arrived in those years.

Today

Since the end of the 1980s until 1999, the winery was run by his nephew Decio and since 1999, by his great-nephew Angelo, both of whom follow the original approach with aging in large oak barrels, bottling strictly in-house and vinification with indigenous yeasts using only their own grapes. Today the property covers about 35 hectares in a single body, 23 of which are vineyards, 6 woodland, and the rest truffle ground and meadows, and is managed entirely according to biodynamic principles.