The grapes to produce the Montefalco Rosso DOC Adanti are hand harvested in the second half of September and in the first week of October. Grapes are crushed and de-stemmed, fermentation is made in stainless steel tanks at controlled temperature at 28° C. Maceration of 3-4 weeks with pumping over and delestage. Ageing in barrels and tonneaux for 12 months.
The Adanti farm is one of the historic cellars of the Montefalco area in Umbria. They were one of the first to produce Sagrantino wine. The area is also well-known for the lighter-styled wine called Montefalco Rosso, which is not a pure Sagrantino wine, but rather a blend with Barbera, Merlot, and Cabernet Sauvignon. Now owned by Donatella and Daniela Adanti, the estate is located in the hilly areas of Arquata and Colcimino on approximately 40 hectares of land, which includes 30 for vineyards and 10 for olive groves. This area has been famous since ancient times for the particularly high quality olive oil and wine, and the sisters are committed to carrying on that tradition. The winery produces mainly red wines from local, indigenous grapes, such as the Sagrantino di Montefalco DOCG in both dry and Passito styles: Montefalco Rosso DOC and the Red Arquata Umbria IGT. Though Sangiovese and Sagrantino are the main grape varieties grown and used at Adanti, they also dedicate some vineyards Cabernet Sauvignon, Barbera, Merlot, and Grechetto.