# Villa Mongalli Montefalco Sagrantino Pozzo del Curato (2006)

- **Producer:** Cantina Villa Mongalli
- **Colour:** red
- **Type:** still
- **Grapes:** Sagrantino
- **Region:** Umbria, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €30
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, plum, blackcurrant, violet, vanilla, cloves, cedar, smoke, leather, tobacco, mushroom, game

## About this wine

Villa Mongalli is situated on ancient hill slopes between Bevagna and Montefalco in Umbria, central Italy. The historic estate is centered around an 18th-century residence adorned with original frescoes by 19th-century painter Mariano Piervittori. Acquired in 1999 by the Menghini family—Pierpaolo Menghini and Natascia Diotallevi—the property was revitalized with 15 hectares of thoughtfully planted indigenous vineyards. The Pozzo del Curato cuvée takes its name from historical vineyard plots originally known as The Curate's Well. Montefalco Sagrantino DOCG represents one of Italy's most prestigious and intensely structured appellations, where the native Sagrantino grape reaches its pinnacle.

## Interesting facts

- Villa Mongalli is set around an 18th-century estate featuring historic frescoes painted by Mariano Piervittori.
- The name Pozzo del Curato translates to The Curate's Well after historical estate field plots.
- Sagrantino is one of the most polyphenol-rich red grape varieties in the world, requiring extended barrel aging.

## Food pairing

The massive tannic structure and vibrant acidity of mature Sagrantino demand rich proteins and savory fats to coat the palate and bind with the polyphenols. Slow-cooked game, rich reduction sauces, and aged hard cheeses soften the tannic grip while matching the tertiary depth of leather, earth, and spices developed over decades of aging.

## Wine making process

Hand-harvested in mid-October from South-Southwest facing vineyards at 350 to 400 meters elevation, the grapes undergo strict selection. Fermentation occurs naturally without added commercial yeasts. Maceration on grape skins extends for over 30 days to extract color and structural polyphenols. The wine undergoes aging for 36 months in French oak barrels, utilizing a combination of large oak casks and small barriques to refine the naturally powerful tannins. Following wood maturation, the wine is bottled and aged for a minimum of 12 additional months prior to commercial release.