← All the wines · Card N.02
DOCG · 0.5 L bottle · Numbered by hand
Montefalco Sagrantino
DOCG Passito
The wine everything started from. 2008: the price of grapes was collapsing, and I decided that instead of selling them I would turn them into something. Grapes spoil in September; wine doesn’t. The first 750 bottles were a Passito — this one.
There are wines that close a dinner and wines that turn it into a memory. The Passito is the second kind. The sweetness is there, but the Sagrantino tannin covers it and creates a balance that leaves nothing behind but a good taste: blackberry, blueberry, fresh fruit, and liquorice to finish.
€30 /0.5L
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The tasting · slowly, as it should be
Eye, nose,
mouth
The eye
Deep ruby turning garnet, impenetrable. The drying concentrates everything: the color has even more depth than the dry version.
The nose
Cherries, forest-fruit jam, ripe blackberries and blueberries. Then candied citrus peel, spice, and the house thread: liquorice. A clean, direct nose — like the passito my grandparents made in glass demijohns.
The mouth
It leaves nothing behind but a good taste. The sweetness is covered by the tannin, which creates a rare balance: harmonious fullness, velvet, structure. And that liquorice aftertaste that stays with you.
How it is made · the racks and the window
Sixty days
of waiting
The best grapes rest on wooden racks in a room on the first floor of the cellar, with nothing but natural ventilation: from around 12 September until 10 November. Sixty days in which the water leaves and the essence stays.
Then the part I enjoy: the bunches come down from the window on a slide made of perforated tubs, straight into the destemmer. Fermentation in the warmth of November, 18-19°C, and then steel only: like the glass of my grandparents’ demijohns, steel leaves the wine clean, direct, elegant.
The details
From the cellar
Why half a liter?
Because Passito doesn’t need quantity: it needs attention. Half a liter is enough to close a dinner beautifully — and to make you want to open another.
With aged pecorino, or with a 24-36 month Parmigiano Reggiano, it is something else entirely.— Giorgio Brunozzi
At the table
- Aged pecorino
- Parmigiano Reggiano, 24-36 months
- The classic Umbrian tozzetti biscuits
- Dry pastries, never too sweet
★ The wine of Sundays and of memory — known for the sweetness and the intensity only time can reveal.
Before you buy it, come and drink it here
The wine it all started with is best told in the cellar