As newcomers to the winemaking panorama of Montefalco, we decided to tell our own story, making a Sagrantino that is enjoyable to the finest of palates, showing that its tannins are nothing to be afraid of. To do this, we work very attentively in the field to get the grapes to what we consider the perfect ripeness. In the winery, we ferment some of the wine in amphorae (400-600 litre terracotta containers which are an ancient vessel for developing wine) and some in steel vats.
We found out that doing a spontaneous fermentation in amphorae allows naturally-controlled temperature management, but favours slow micro-oxygenation, pure expression of the fruit and softening of the tannic nature of Sagrantino. The steel component provides freshness and crispness, resulting in a clean, rounded wine, that is very expressive of the variety and territory.
These techniques and the long aging in French oak barrels, make Carlo Re a silky, round, fat and well balanced Sagrantino.
We love it because it is just like a warm, loving hug.
The wine is dedicated to Carl V, Holy Roman Emperor from 1519 to 1556, and father of Thadea, the woman whom we named the winery after.
This is a wine that loves to be paired with hearty autumnal and wintry foods such as beef cheek or lamb shank with lentil stew. The well-formed tannins will cut through fatty meats such as juicy belly pork, ribeye and slow roasted leg of lamb. If spicy is your bag, the tannins in this wine will up the ante and elevate the spice. Like the wine, think big and bold flavours and then crack open a bottle.
Sagrantino grapes contain the highest amount of polyphenol (antioxidants) of any red wine and double the amount found in a Bordeaux wine.
Wines made from Sagrantino grapes are not commonly found in Hong Kong.