Antonio Galloni writes: "Sagrantino boasts a history that goes back at least several centuries. Up until fairly recently, though, Sagrantino was most often vinified as a sweet dessert wine meant to be enjoyed over the Easter holidays. Because of its intense color and formidable tannins, when it was vinified as a dry wine, Sagrantino was traditionally blended with Sangiovese and other varieties in Montefalco Rosso, the standard red table wine of the region. It has only been over the last few decades that producers have learned to tame some of Sagrantino's wilder elements, and the results have been extremely promising, as this tasting attests.
Like Sangiovese and Nebbiolo, Sagrantino is a grape that gives its best results in years where hot days are tempered by cool nights, conditions that allow for full phenolic ripeness to be reached gradually. Caprai and consulting oenologist Attilio Pagli favor fairly lengthy macerations, which they believe help soften the tannins as much as possible, within the context of Sagrantino. Malolactic fermentation takes place either in steel or French oak, depending on the quality of the fruit itself, and all of the wines are subsequently aged in French oak barrels."
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