Originally from Rome, the Pompili family have been grape-growers (vignaoli) since the 1960s. During the 1990s they began to experiment by bottling their own fruit, culminating with Duccio (Aldo) Pompili, the latest generation, making the switch to winemaker (enologo) in 2003. The tiny (4.5ha) Fontecolle estate (7.5 ha of ancient olive trees) is planted predominantly to Sagrantino at 450 metres on steep free-draining stony soils. Further down the hill, on flatter deeper clay-rich soils is also found some Sangiovese, Merlot and Cabernet Sauvignon; ingredients for the Montefalco Rosso. Duccio tends his vines without recourse to pesticides or herbicides, but refuses to get drawn into a discussion about organics. Fermentation of only free-run juice takes place in 20hl small static stainless-steel vats before being transferred to new and used french 500 litre Saury tonneau for malo and affinamento/elevage. The Montefalco Rosso, generally a blend of 60% Sangiovese, 15% Sagrantino, 25% Merlot & Cabernet Sauvignon sees 12 months oak affinamento and 6 months stainless-steel before release. The 100% Sagrantino de Montefalco (Secco) sees 18 months new french oak and 12 months in stainless-steel prior to bottling.