Carlotto Montefalco Sagrantino DOCGBrunozzi Azienda Agraria
Highly structured first courses, red meats, wild game and well-aged cheeses
The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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Carlotto is one of our ancestors (1693–1779) and every descendent has been linked to his name in that
'Carlotto' remains the family nickname. The harvest for this wine takes place later than that for the
Montefalco Red, since the Sagrantino grape matures later. It matures until around 10 or 12 October, and
when picked great attention is paid to keeping the bunches intact. Carlotto is made exclusively with
Sagrantino grapes. Collected in 20 kilogram crates, the grapes are brought to the wine-making facility and
immediately pressed and left to ferment for between 12 and 15 days in a steel barrel at a controlled
temperature that never exceeds 25° in order to avoid spoiling the unique scents and fragrances typical of this
extraordinary grape. After fermentation comes the drawing off of the lees and the pressing to separate the
liquid from the skins. Then the wine is transferred to a steel barrel for an initial decantation and after
successive rackings, at the beginning of spring, it is transferred to a large French oak cask, where it remains
for twelve months. The Sagrantino is aged for a total of 36 months, with 4 months of ageing in the bottle.
Each of the 590 bottles produced is numbered by hand.
Grapes 100% Sagrantino
Position: the vineyard enjoys southern exposure and stands at an altitude of 362 metres above sea level on clayey, marly soil
Grape yield 70 quintals per hectare
Wine yield 65 – 70%
Harvest manual, in the first half of October
Vinification: the alcoholic fermentation takes place through macerating the skins in steel vats for between 12 and 13 days at a
temperature of 25°
Ageing: 36 months, 12 in a French oak cask and at least 4 in the bottle
Colour: intense ruby red
Fragrance: intense, persistent and complex, with floral, red fruit and spice notes.
Taste warm, soft, full-bodied and persistent
Pairings: highly structured first courses, red meats, wild game and well-aged cheeses
Serving temperature: 18 – 20°C