Perticaia

~ The vineyards of Perticaia peering through majestic oaks ~

In the green heart of Umbria, near the hamlet of Casale, sits the Perticaia farm.  In ancient Umbrian, Perticaia meant plow – perhaps a nod to the single most significant tool for viticulture.

Today, the Becca family farms 50 hectares split among three distinct vineyard plots.  At almost 1,200 feet above sea level, the vines are afforded the luxury to slowly ripen the mercurial Sagrantino grape well into November.  The estate is certified organic.

Despite Sagrantino’s inextricable link to Montefalco, it is Sangiovese that is Umbria’s most widely planted grape.  As a result, Sangiovese also plays a very important role in the region’s wines.  Perticaia is no exception.

Perticaia

~ Inside the Perticaia aging barricaia ~

This article spotlights three of the most recently available wines from the property.   The two reds were tasted with Flat Iron Steak and my recipe for Umbrian Ragu.  The Trebbiano was enjoyed mostly as an apperitivo.

I Vini di Perticaia

The first wine we tried was the wonderful Trebbiano.

The 2021 Perticaia Trebbiano Spoletino is a pale golden, color of hay. White flowers, citrus, and pineapple aromas mark the complex nose.  The floral component is very attractive and in fact, that is one of the qualities that sets Trebbiano Spoletino apart from other “generic” Trebbiano; increased aromatics.   On the palate, this is crisp and fresh.  Really lovely.  Dominant flavors of lemon, pineapple and flinty minerals are persistent and juicy.  90 points and a wonderful value.  Find this wine.

Perticaia Trebbiano

~ The Trebbiano from Spoletino will open your eyes to the wonders of this grape ~

The next wine we tried might be one of Italy’s best kept vinous secrets.  Generally speaking, the category of wines known as Montefalco Rosso are some of the best QPR reds you can find.  They are blends of primarily Sangiovese, typically with additions of Sagrantino and Merlot.  The result is a solidly medium bodied wine that can stand up to heartier food, but also one where the plushness of Merlot tames the rustic Sagrantino.

The 2018 Perticaia Montefalco Rosso is a wonderful red.  Flowers, fresh herbs and berries on the nose give way to bright red fruits on the palate that are juicy and fresh. Moderate weight tannins back this medium bodied wine. Approachable and enjoyable with grilled flat iron steak.   89 points.  Find this wine.

Perticaia

~ The Montefalco Rosso is a blend of 70% Sangiovese, 20% Sagrantino and 10% Merlot ~

Sagrantino makes some of the darkest wines in the world.  The thick skinned grape, while not easy to insult, is also incredibly tannic.  While the wine is praised for its longevity, these characteristics are also the wines bugaboo.  Skillful winemaking is required in order to tame the wines tough tannins.

The 2015 Perticaia Sagrantino is a beast, make no never mind, it’s a baby.  But the winemaking here passes the test admirably.  Yes, the wine is nearly black in the glass despite 36 months in large barrels and an additional 12 in bottle before release.  Wild black fruits mark the nose with sweet herbs, smoke, grilled meat and leather.   On the palate, the wine is rich and full bodied.  Black fruits, licorice, mint and grilled herbs are dominant.  You can feel the substantial tannins – but they are not astringent.  They’re powdery – almost flinty.  Long finish of licorice driven black fruits that turn ever so drying at the very end.  Drink now with an hour in the decanter and appropriate food.  Cellar 15 year more.  92 points. Find this wine.

~ The Sagrantino 2015 is a monstrous wine ~

Despite the Becca family moving away from Consulting winemaker Emiliano Falsini (Tabarrini, Graci, Piaggia, Casisano, and many others)  the quality has not slipped.   This will be an interesting winery to watch in the coming vintages.

Salute!

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