Francesco Mariani’s Sagrantino: A Testament to Time and Craft
In the introduction to her highly recommended book Natural Wine, Alice Feiring recounts the challenges of her first winemaking attempts. Few things seemed clear, except for her choice of grape variety. Unusually for an American, she was determined to debut with Sagrantino. She had her reasons: Sagrantino is a grape with unmatched character, power, and energy. Wines crafted from it are demanding but rank among Italy’s best when handled with precision and care.
Francesco Mariani exemplifies this meticulous approach. For over two decades, he has worked with Sagrantino, mastering its intense tannins and high sugar levels. Beyond timing the harvest perfectly and limiting maceration to 15 days, Francesco relies on time itself to bring out the best in the grape. His wine is aged for four years before release, spending three years in large oak barrels and another year in the bottle. He neither filters nor fines and keeps sulfur levels within natural wine limits (<50 mg/l).
Style: Francesco’s Sagrantino is powerful, full-bodied, tannic, and unapologetically bold. Yet, it also boasts acidity, energy, and juicy aromas that give the wine structure and drinkability. Dark, dense, and commanding, it offers immense drinking pleasure now and promises to age gracefully over the next decade.
Specifications
- Grape Variety: Sagrantino di Montefalco
- Vineyard: In Montefalco, 230-300 meters above sea level, southeast exposure
- Harvest: By hand
- Fermentation: Spontaneous | wild yeasts
- Aging: 24 months in large oak barrels, 12 months in stainless steel, 12 months in bottle
- Filtration: None
- SO₂: < 50 mg/l
- Alcohol Content: 15% vol.
- Closure: Natural cork
- Serving Temperature: 16-18°C
- Optimal Drinking Window: From now – 2040
- Content and Price per Liter: 0.75 l/(€32.5/l)
Philosophy: All winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and artificial fertilizers.
