For a wine to be called Sagrantino in Umbria, which is the spiritual home of the variety, the wine needs to be fermented for longer than 60 days on skins and then aged from longer than 12 months in barrel before being bottle and laid to rest for another period. All up the wine has to spend 30 months in barrel or bottle before it can be released.
Pizzini Sagrantino 2010
Structured to hell with a more wild tannic structure than the Amadio but it has an acid line that drives the flavours along. The tannins feel chalky and vibrant as they coat my tongue which adds to the depth of the wine. The length is great with medium weighted flavours of cracked pepper, dried plums, smoked meat and lifted notes of cherry compote coming through. Every aspect of the wine feels restrained which means it will need of a few years in the cellar when it will blossom into a beautiful beast.
Drink: Now - 2026