Sagrantino is a red grape that is probably indigenous to the central Italian town of Montefalco, located in the region of Umbria. It is thought to have been introduced to the area by Byzantine monks that came from Greece or the Franciscans from Asia Minor. Sagrantino is likely derived from the Italian word for sacred, ‘sacro’. Sagrantino was nearly extinct in the 1960s but was rescued by area growers. Montelfalco Sagrantino DOC was established in 1979 and was elevated to DOCG status in 1992. These wines are 100% Sagrantino. In Montefalco DOC, it can also be blended with Sangiovese. Nearly all plantings worldwide are still in Italy but there are some cultivating the grape in Australia and California. It is a tannic grape variety that was once dried and used for the production of sweet wines. Many winemakers try to limit tannins in the vineyard and extraction in the winery. Oak aging is common for higher quality Sagrantino containing wines to make them more elegant.
This week I drank a 2019 Giampiero Bea Cotidie from Umbria IGT. This wine was a blend of Sagrantino and a white grape, Trebbiano Spolentino. The name Cotidie is a play on the name Cȏte Rȏtie, the French wine region. Cȏte Rȏtie is known for producing a red wine from Syrah and Viognier. These grapes are fermented together (co-fermented) instead of being blended together after being fermented separately. The same process is used in the production of the Cotidie wine, resulting in a wine that is lightly colored and easy drinking. This wine is pale ruby that is starting to lose its vibrancy. Red fruit aromas, such as cranberry, red currant, and ripe red cherry, dominate the nose. There are also notes of cinnamon stick and mulberry. This dry wine has ample ripe but grippy tannins. There is a moderate level of alcohol and higher level of acid. The acidity helps decrease the drying effect from the tannins. The same red fruits from the nose dominate the palate, along with a touch of dried red cherry on the extended finish. This wine also has a surprisingly significant body that would allow it to pair with heavier foods such as beef bourguignon, mushroom risotto, or sausage with peppers and onions.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 