Montefalco Sagrantino "Collenottolo" DOCG Tenuta Bellafonte is located in Umbria, known as Italy’s “green heart” for its verdant countryside, full of rolling hills blanketed in wild vegetation and cultivated agriculture. Owner Peter Heilbron fell in love with the leafy landscape dotted with medieval towns and historic buildings and left his hometown of Milan for this unique terroir. Peter purchased 30 hectares (74 acres) close to Bevagna in the Montefalco DOCG appellation. There are 7 hectares (17 acres) of Sagrantino under vine, from new and old vines, as well as 6 hectares (15 acres) of Trebbiano Spoletino, a local white variety that packs a punch. The sun-drenched tough, stony soil is mixed with the area’s typical marn and arenaceous formations. The remaining hectares include woodlands and 2,500 olive trees. Tenuta Bellafonte's aim is to blend into the landscape, impacting the environment as little as possible. The estate also uses solar panels and a biomass boiler and even the remains of pruning are used to produce energy. The winery itself rests on a stainless steel and stone structure directly in contact with the rocky soil, enjoying ideal ventilation thanks to underground conduits that transfer outside air and ensure naturally cool temperatures. Hot air exits the winery through two large chimneys. This same, eco- friendly logic applies to the Bellafonte vineyard practices. Fertilization is entirely natural and no chemical herbicides are used. The trickiest work is performed by hand. Pure Sagrantino grapes from vineyards near Bevagna, Umbria at an altitude of 260-320 meters (853-1,050 feet) above sea level with southeastern exposure. The grapes begin vinification while still whole through spontaneous fermentation. Maceration on their skins lasts about fifteen days. The wine then ages in large Slavonian oak barrels for thirty-six months and then a few months in bottle before release. Peter does not filter the wine. A lovely interpretation of a big wine, with notes of iris and lavender as well as preserved black fruits, which are all interlaced with sweet spices and aromatic herbs. Full-bodied with strong tannins. Collenottolo (colle means hill in Italian and Nottolo is the name of the hill) is named for the location of the winery and most of the Sagrantino vineyards. In Peter Heilbron’s words, “We felt this was the best name for a wine that is so deeply rooted in its terroir.” Wine exported to: USA, Canada, Austria, Japan Most recent awards GAMBERO ROSSO: 3 Bicchieri WINE ENTHUSIAST: 93 WINE SPECTATOR: 91 Winemaking and Aging Grape Varieties: 100% Sagrantino Fermentation container: Stainless Steel Length of alcoholic fermentation: 15 days Type of yeast: Indigenous Fermentation temperature: 26 °C (78.8 °F) Maceration technique: Whole berries Length of maceration: 15 days, (fermentation) Malolactic fermentation: Yes Fining agent: No Aging containers: Slavonian Oak casks Container size: 30 and 50 HL Container age: Used Type of oak: Slavonian Bottling period: Winter/spring Aging before bottling: 36 months Aging in bottle: Over 12 months Closure: Natural Cork Vineyard Organic: Yes, not certified Vineyard location: From vineyards near Montefalco and Bevagna, Umbria Vineyard size: 7 hectares (17.2 acres) Soil composition: Clay and marn Vine training: Spurred Cordon and Guyot Altitude: 260-320 meters (853-1,050 feet) above sea level Vine density: 5,000 plants per hectare Yield: 40 quintals/hectare Exposure: Northeastern, southwestern Time of harvest: Late September, early October First vintage of this wine: 2008 Total yearly production (in bottles): 15,000 Tasting Notes and Food Pairings Tasting notes: Intriguing and intense ruby red with refined notes of iris, lavender, raspberry and blueberry jam as well as a touch of sweet spices and aromatic herbs. The balanced palate shows body and structure as well as pleasingly delicate nuances of fruit and toasty notes. Serving temperature: Best served at 18 °C (64 °F). Food pairings: Complex and flavorful entrées, red meat, roasts, game, roasted lamb, goulash and other rich, savory stewed dishes and aged cheese. Aging potential: up to 20 years Alcohol: Alcohol cont. 14,5% by volume; dry extract: 32.85 g/l; total acidity: 5.5 g/l; residual sugar: 0.8 g/l; 3.68 pH Winemaker: Beppe Caviola 2021 Empson & Co S.p.A. - Copyright © All Rights Reserved..