History:
The first vintage of Montefalco Rosso Antonelli dates back to 1979. Since then, it has become a symbol of Montefalco’s winemaking tradition, thanks to its unique combination of selected grapes and carefully followed vinification methods.

Harvest:
The harvest for Montefalco Rosso Antonelli begins in late September with the picking of Sangiovese grapes, followed by the typical Montefalco grapes in October. The harvest is carried out manually, ensuring meticulous selection of the grapes.

Winemaking:
The grapes are vinified separately, respecting the characteristics of each variety. Fermentation takes place on the skins with a maceration period of approximately 2-3 weeks, allowing the wine to extract desired aromas and flavors.

Aging:
After fermentation, the individual varieties are blended and matured in large oak barrels for at least 9 months. Subsequently, the wine undergoes static clarification in cement tanks, ensuring enhanced stability and purity.

Tasting Notes:
Montefalco Rosso Antonelli displays a deep ruby red color. It entices with an intense and fruity aroma, reminiscent of cherries and berries. On the palate, it is dry, well-balanced, and exhibits good structure. The freshness of Sangiovese lends the wine excellent drinkability.

Food Pairing:
Montefalco Rosso is a versatile wine that complements a variety of dishes. It pairs well with flavorful pasta dishes such as ravioli, risotto, and tagliatelle, as well as red meats and aged cheeses.

Optimal Consumption Period:
This wine can be enjoyed immediately, but it also has aging potential in the bottle for several years, developing further aromatic nuances and complexity.

Serving Temperature:
It is recommended to serve Montefalco Rosso at a temperature of 16-18°C (61-64°F) to fully appreciate its aromas and structure.