The grapes to produce the Montefalco Sagrantino DOCG “il Domenico” Adanti are crushed and de-stemmed, fermentation is made in stainless steel tanks at controlled temperature at 28 ° C. Maceration of 30 days with pumping over and delestage.The wine ages for 30 months in oak barrels.
Made from the best selection of grapes grown exclusively in a vineyard on the hills of Colcimino. The oldest vineyard in Bevagna (Pg) situated in Colcimino at 350 m heigt, exposure West on sandy clay-calcareous. Plant density: 4000 per hectare.
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.