Arnaldo Caprai

Umbria, Italy

Montefalco Sagrantino DOCG Valdimaggio – 2015

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  • Introduction

    • During a selection of the most refined Sagrantino grapes according to specific lots, we discovered that the grapes that grow around the estate lake show special elegant tannins. The vineyard enjoys a constant moisture from the lake. This allows a balanced and slow maturation of the tannins.

  • Vineyard Profile

    • Appellation: Montefalco Sagrantino DOCG
    • Size: 2 hectares (4.94 acres)
    • Vine Age: 40+ years
    • Soil: Limestone, clay
    • Elevation: 350m (1,148 feet) above sea level with south exposure
    • Exposure: South
    • Density: 6000-7000 vines/Ha (2,428-2,832 vines/acre)
    • Training: Spurred cordon
    • First Year of Production: 2012
  • Vintage Report

    • Very dry July and August with a good water reserve due to a solid rain during spring time. September and October in the average. Good vintage with a great freshness.

    • Harvest Date(s): End of September – beginning of October
  • Vinification

    • Fermentation: 15 days in stainless-steel; indigenous yeast
    • Malolactic: 100% malolactic fermentation
    • Barrel Fermentation: 760 days in French oak barriques; 8 months aging in bottle
    • Filtration: Yes
    • Fining: No
  • Technical Information

    • Varietal Composition: 100% Sagrantino Cru Vigna Del Lago
    • Production (in cases): 1,000
    • Production Case Pack: 6/750ml
    • Alcohol: 15%
    • Optimum Drinking: 20 years
  • Tasting Notes

    • Aroma: delicate bouquet of red fruit and cherry jam, gentle reminders of sweet spices, refined graphite notes. Taste: great freshness balanced by soft tannins.



  • Arnaldo Caprai Montefalco Sagrantino Valdimaggio – 2015 – The Wine Advocate – 94 Points

    Black fruit, spice, tar and cured tobacco open the bouquet of the 2015 Montefalco Sagrantino Valdimaggio. You also get slightly more mature aromas of rum cake or cherry liqueur from this warm and sunny vintage. This is a complete and generous wine that shows tight tannins at the back. Despite that evident muscle and brawn, the tannins are carefully managed so that they don't taste bitter or astringent. In fact, quite the opposite.