Critics reviews
Antonio Galloni - vinousmedia.com - Feb 2013
About this WINE
Milziade Antano, Umbria
The Milziade Antano family of Fattoria Colleallodole have been associated with the Umbrian story of Montefalco and its Sagrantino grapes since the beginning. Initially as mezzadri (share-croppers), then in 1969 becoming land owners of 30 ha of prime, stony clay based land for vines and livestock on the road between Bevagna and Montefalco at 265 msl.
1975 saw the first vinification of the family’s wines, while it was not until the 1980s, that son Francesco (pictured right with his mother and his son Giordano) began to age and bottle the wines under their own label. Now the estate measures 40ha, of which 15 is planted with vines.
The wines are traditionally made, harvested at modest yields of c. 40 hl/ha, fermented and MLF in stainless-steel, aged for up to 36 months in large slavonian oak botte plus 12 months bottle ageing.
The Montefalco Rosso is an early drinking style while the ‘vigna/cru’ Colleallodole Sagrantino di Montefalco, so named in homage to the heights that the local skylark climbs, is born of the estate’s finest, oldest vines, and produced in tiny quantities (1500 bottles).
Montefalco Sagrantino
Of the many native red grape wines recently revived in Italy, Sagrantino di Montefalco - Umbria's flagship wine - is one of the most distinctive. With its impressive complexity and longevity, it has the qualities to become the region's most famous wine, despite the fact that this low-yielding Sagrantino grape makes up a mere 6% of Umbria's total wine production.
The vinous reputation of central Italy rests on long-established commercial wines such as Chianti, Brunello di Montalcino or Vino Nobile de Montepulciano, based on the "omnipresent" Sangiovese grape and its clones, but Sagrantino of Montefalco can hold its own in any confrontation.
Sagrantino of Montefalco has one of the lowest maximum yields at 48 hl/ha, and must be aged for 30 months pre-release, of which 12 months must be in wood - increasingly French barriques. It is a garnet-red with muscular tannins and full body, a subtle scent of violet petals, an aroma and bouquet reminiscent of blackberries. Montefalco Rosso is an earlier drinking blend of Sangiovese (60-70%), Sagrantino (10-15%), Cabernet Sauvignon, Merlot (15-30%).
The Sagrantino grape reaches its apogee as a passito style wine, produced from partially dried grapes: full-bodied, mellow, spicy, with robust alcoholic strength of over 14 %, and a garnet red colour. The trend towards dry/Secco wines has only outstripped the sweet over the past 15 - 20 years.
Recommended Producer: Az. Agr. Fontecolle
Sagrantino
Of the many native red grape wines recently revived in Italy, Sagrantino, the main grape component in Sagrantino di Montefalco - Umbria's flagship wine appellation - is one of the most distinctive. With its impressive complexity and longevity, it has the qualities to become the region's most famous wine, despite the fact that this low-yielding Sagrantino grape makes up a mere 6% of Umbria's total wine production.
Sagrantino of Montefalco has one of the lowest maximum yields at 48 hl/ha, and must be aged for 30 months pre-release, of which 12 months must be in wood - increasingly French barriques. It is garnet-red with muscular tannins and full body, a subtle scent of violet petals, an aroma and bouquet reminiscent of blackberries. Montefalco Rosso is an earlier drinking blend of Sangiovese (60-70%), Sagrantino (10-15%), Cabernet Sauvignon, Merlot (15-30%).
The Sagrantino grape reaches its apogee as a passito style wine, produced from partially dried grapes: full-bodied, mellow, spicy, with robust alcoholic strength of over 14 %, and a garnet red colour. The trend towards dry/Secco wines has only outstripped the sweet over the past 15 - 20 years.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
Il Colleallodole (the skylark) is the soaring pinnacle of Francesco Antano’s Sagrantino estate, made, as the label says, from a site whose whereabouts he keeps firmly to himself. Compared to his classic Sagrantino di Montefalco, this brooding beauty has more of everything: dark garnet, the nose is darkly potent with baked wild herb, wild bramble and incense aromas; the fulsome palate follows being both richly sucoso (juicy), this time of loganberry fruit, while the ever present, square Sagrantino tannins are soothed by spirited redcurrant intensity and fruity acidity.
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