Sagrantino
Also known as: Sagrantino di Montefalco, Sagrantino Rosso
Sagrantino
Summary
Sagrantino is one of the world’s most tannic grape varieties, native to Montefalco in Umbria, central Italy. With approximately 900 hectares planted almost exclusively around Montefalco, Sagrantino produces intensely colored, powerfully structured wines that require extended aging to express their full potential. The variety contains some of the highest polyphenol levels measured in any grape variety, with total tannins reaching 6-10 g/L—among the highest of any Vitis vinifera cultivar. Historically used for sweet passito wines for religious ceremonies, dry Sagrantino has emerged since the 1990s as one of Italy’s most distinctive and age-worthy reds, achieving DOCG status in 1992.
Identity & Synonyms
VIVC: Entry #10657
Berry Color: NOIR
Primary Synonyms:
- Sagrantino di Montefalco (full regional name)
- Sagrantino Rosso (historical)
Name Origin: Possibly from Latin “sacramentum” (sacrament), referring to use in religious ceremonies, or “sagra” (festival), as passito was traditionally consumed during local festivals.
Genetic Origin
Origin: Montefalco, Umbria, Italy
Parentage: Unknown ancient variety with no confirmed parentage relationships
Historical: First documented in Montefalco in the 16th century, though oral traditions suggest Byzantine-era introduction. The variety may have been preserved by Franciscan monks who used the sweet passito wine for religious ceremonies.
Genetic Studies: DNA analysis has not identified parents or offspring, suggesting Sagrantino is a genetic isolate that evolved in its specific microclimate over centuries.
Global Distribution
Total Global Plantings: ~900 hectares
| Country | Hectares | Primary Regions |
|---|---|---|
| Italy | ~900 | Umbria (Montefalco) |
| Australia | <10 | Experimental (McLaren Vale) |
| USA | <10 | Experimental (California, Texas) |
Note: Sagrantino remains almost entirely confined to its birthplace—one of the most geographically limited premium varieties in the world.
Viticulture
Growth Characteristics
- Vigor: Moderate to high
- Growth Habit: Semi-erect
- Budbreak: Late (good frost avoidance)
- Flowering: Mid-season
- Véraison: Late
- Harvest: Very late (October, often into November)
Cluster and Berry
- Cluster Size: Medium, conical
- Cluster Density: Compact
- Berry Size: Small to medium
- Skin Thickness: Very thick (key to extreme tannin)
- Seeds: 2-3 per berry (contribute tannin)
Climate Requirements
- Ideal Climate: Continental with Mediterranean influence
- Heat Summation: 1,800-2,200 GDD (base 10°C)
- Growing Season: Requires long, warm autumn
- Diurnal Variation: Significant day-night temperature difference beneficial
- Altitude: 250-450m in Montefalco
Soil Preferences
- Ideal: Clay-limestone with good drainage
- Traditional: Alluvial and colluvial soils of Montefalco
- Avoid: Very fertile soils (excessive vigor)
- Drainage: Essential
Disease Susceptibility
- Downy Mildew: Moderate susceptibility
- Powdery Mildew: Moderate susceptibility
- Botrytis: High susceptibility (compact clusters) - beneficial for passito
- Drought: Good tolerance
Viticultural Management
- Training: Guyot or cordon spur
- Pruning: Short pruning; 6-8 buds per vine
- Yield Control: Essential; maximum 8 tonnes/ha for DOCG
- Canopy Management: Open canopy for air circulation
- Green Harvest: Often required for concentration
Rootstock Compatibility
- Preferred: 420A, SO4 (moderate vigor)
- Compatible: 110R (drought tolerance)
- Avoid: Very vigorous rootstocks
Enology
Must Parameters at Harvest
| Parameter | Optimal Range | Notes |
|---|---|---|
| Brix | 24-27° | High sugar accumulation |
| pH | 3.3-3.6 | Moderate |
| Titratable Acidity | 5.5-7.0 g/L | Moderate |
| YAN | 180-250 mg/L | Generally adequate |
Phenolic Profile
- Anthocyanins: EXTREMELY HIGH (1,500-2,500 mg/L)
- Total Tannins: EXTREME (6-10 g/L) - among highest of any variety
- Total Polyphenols: 4,000-6,000 mg/L GAE
- Key Compounds: High procyanidin content; high polymerization index
Tannin Characteristics
Sagrantino’s extreme tannin requires special attention:
- Seed Tannins: Significant contribution; require full maturity
- Skin Tannins: Very thick skins contribute extensively
- Polymerization: Extended aging promotes tannin softening
- Astringency: Raw wine extremely astringent; requires time
Aroma Compounds
- Anthocyanins: Malvidin-based (color stability)
- C13-Norisoprenoids: β-damascenone, β-ionone
- Terpenes: Minor contribution
- Volatile Phenols: Oak-derived in aged wines
Fermentation
- Yeast Selection: Robust strains for high-tannin environment
- Temperature: 28-32°C (careful extraction management)
- Duration: 10-21 days
- Maceration: Extended maceration (21-30 days) traditional but controversial
- Cap Management: Gentle punch-downs; excessive extraction problematic
Critical Extraction Decisions
| Approach | Duration | Result |
|---|---|---|
| Short Maceration | 10-14 days | Softer, earlier drinking |
| Traditional Long | 21-30 days | Maximum extraction; very tannic |
| Modern Balanced | 14-21 days | Quality-focused; balanced tannins |
Malolactic Fermentation
- Timing: Post-alcoholic fermentation
- Consideration: Essential for softening perception of tannins
- Bacteria: Standard Oenococcus oeni strains
Oak Aging
- DOCG Requirement: Minimum 12 months in oak
- Typical Duration: 24-36 months
- Preferred Oak: French oak (Allier, Tronçais) or Slavonian
- Toast Level: Medium to medium-plus
- New Oak: Variable (20-100% depending on producer philosophy)
- Micro-oxygenation: Some producers use for tannin management
Total Aging Requirements (DOCG)
- Montefalco Sagrantino DOCG: Minimum 33 months total (12 in oak)
- Passito: Minimum 30 months total
Sensory Profile
Visual
- Intensity: Opaque - among the darkest wines
- Hue: Deep purple-black with violet rim
- Aging: Maintains color exceptionally well due to high polymerization
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | Blackberry, black cherry, dried plum, fig |
| Floral | Dried violet, dried rose |
| Spice | Black pepper, clove, licorice |
| Herbal | Bay leaf, rosemary, sage |
| Earth | Tar, leather, graphite |
| Aged | Coffee, chocolate, tobacco, cedar |
Palate
- Body: VERY FULL
- Acidity: Medium to medium-high
- Tannins: EXTREMELY HIGH - defining characteristic
- Alcohol: High (14-16%)
- Finish: Very long, persistent, tannic
Wine Styles
Sagrantino Secco (Dry)
- Character: Powerful, intensely tannic, age-worthy
- Aging Potential: 15-30+ years for best examples
- Service: Decant 2-4 hours; serve at 18-20°C
Sagrantino Passito
- Process: Grapes dried 2-3 months (appassimento)
- Character: Sweet, concentrated, less tannic than dry
- Residual Sugar: 50-100+ g/L
- Aging: Excellent; 20+ years
Winemaker Considerations
Challenges
- Extreme Tannin Management: Requires skill to balance
- Extended Aging: Patience required; economic implications
- Market Education: Consumers unfamiliar with style
- Extraction Control: Over-extraction common mistake
- Alcohol Control: High sugar accumulation
Opportunities
- Uniqueness: No direct competitor worldwide
- Age-Worthiness: Exceptional cellaring potential
- DOCG Status: Premium positioning
- Food Affinity: Excellent with rich, hearty dishes
- Passito Heritage: Traditional sweet wine market
Winemaking Tips
- Harvest at full phenolic maturity (taste seeds)
- Consider shorter maceration for more approachable wines
- Use gentle extraction techniques
- Extended oak aging essential
- Consider micro-oxygenation for tannin management
- Blend with small amounts of Sangiovese for early drinking (Montefalco Rosso DOC)
Key Appellation
Montefalco Sagrantino DOCG
- Established: 1992 (DOCG)
- Location: Hills around Montefalco, Umbria
- Altitude: 250-450m
- Varietal: 100% Sagrantino
- Yield: Maximum 8,000 kg/ha
- Aging: Minimum 33 months (12 in oak)
- Alcohol: Minimum 13%
Montefalco Rosso DOC
- Blend: Sangiovese (60-70%), Sagrantino (10-15%), others
- Style: More approachable; earlier drinking
- Aging: Less extensive requirements
Food Pairing
Sagrantino requires robust dishes:
- Braised wild boar
- Grilled bistecca (Chianina beef)
- Aged pecorino cheese
- Truffle-based dishes
- Rich game stews
- Chocolate desserts (Passito)
Comparison with Tannic Varieties
| Characteristic | Sagrantino | Tannat | Nebbiolo |
|---|---|---|---|
| Total Tannins | 6-10 g/L | 4-6 g/L | 3-5 g/L |
| Color | Opaque | Deep | Medium |
| Acidity | Medium | High | High |
| Aging Potential | 20-30 years | 15-25 years | 20-40 years |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Consorzio Tutela Vini Montefalco
- Mattivi, F., et al. (2006). Metabolite profiling of grape: Flavonols and anthocyanins. Journal of Agricultural and Food Chemistry 54(20). ACS Link
- Castellarin, S.D., et al. (2012). Characterization of berry skin polyphenols in Sagrantino. OENO One 46(4). OENO Link
Last Updated: January 13, 2026