The view of Umbria - the green heart of Italy - with its uninterrupted scenario of hills, offers among the most evocative and placid territories of Italy. Since ever these hills - as far as the memory and the history of man can recall - have always been characterized by vineyards and olive trees, two fundamental elements of the enogastronomical culture and tradition of Umbria. Besides being remembered as a “land of saints and heroes”, Umbria is also a land of olive oil and wine, as it was usually mentioned by authors of the past since ancient Roman times. Also famous were the grapes cultivated in Umbria and with which were produced wine: among the many, Pliny the Elder praised the Itriola grape, typical of the ancient Mevania - name with which the ancient Romans called the modern city of Bevagna, between Foligno and Montefalco - therefore proving at those times the wine of these places was famous for its quality.

A top view of Adanti winery

 Right in the hills near Bevagna, an enchanting town of long medieval traditions and included in the production area of Sagrantino di Montefalco DOCG, is located Adanti winery, which in its more than thirty years of history has been capable of representing a solid reference point in the production and development of this famous Umbrian wine. The headquarter of the winery is located in the hill of Arquata, Colcimino and Torre del Colle, famous since ancient times for the quality and finesse of their wines and olive oils. The history of this important Umbrian winery - still today considered a reference point for the production of Sagrantino di Montefalco - began in 1974, when Domenico and Pietro Adanti brothers founded their wine business. The headquarter of the winery was built by recovering and restoring an ancient convent belonged to the congregation of Filippini monks, built on the rests dated back to Roman times and to the late Renaissance.

 Those were times in which Sagrantino grape was vinified according to the traditions of this area, by allowing the grapes to dry on mats - a very common practice used in the whole territory of Umbria - which was then vinified in order to obtain a tannic and sweet wine, traditionally consumed in the Easter period and during holidays. That was also the period in which sweet wines did not meet the favor of consumers and Sagrantino - because of its traditional vinification - was probably destined to disappear while leaving its place in vineyards to other and more famous grapes. Some producers of the area began to produce dry versions of wines by using Sagrantino grape, however the result was pretty tannic and astringent, with organoleptic qualities that, with time, got flavors of almonds. It should be remembered Sagrantino grape has a content in polyphenols among the highest known in any grapes, even higher than Nebbiolo.

	A view of Adanti's vineyards

 Among these producers was also the winery of Adanti brothers that, later, will introduce new ways to think about dry Sagrantino and about its production. Around the end of 1970's, Domenico Adanti hired as a cellar master Mr. Alvaro Palini - who after having spent a long time in the fashion field and after having worked in Italy and in France - gets into the world of wine while revolutionizing the way of thinking and producing Sagrantino. Alvaro Palini - a coy, tenacious and determined man with clear ideas - understands the secret of Sagrantino grape consisted in radically changing the way that “rough” wine was produced and the change needed to begin in the vineyard. He decided to lower yields in vineyards, he changed the vinification and aging techniques in order to obtain a better balance in the fruity character of the grape, tannins and acid. He also decided to have the wine slowly aging in oak casks and to continue the aging in bottle: changes which will make the future of the production of dry Sagrantino and of its success.

 The changes introduced by Alvaro Palini allowed Adanti winery to reach remarkable successes in a short time, therefore becoming the reference model for dry Sagrantino, as well as for the traditional Passito style. The first great success arrived with vintage 1985, a wine that still today is capable of surprising for its qualities and for its evolution. A success confirmed five years later with vintage 1990. Thanks to the intuition and skill of Alvaro Palini, it was also produced one of the most renowned and famous wines of Adanti winery: Arquata Rosso. This elegant wine is created by Cabernet Sauvignon and Merlot to which is added Barbera: a very well made wine that since the first year of its production - it was 1981 - has always represented the quality of Adanti winery and that should certainly be considered - even in the current vintage 2000 - among the best red wines of Umbria.

 Today the technical management of the wine production has passed to Ms. Graziana Grassini, the clever and talented wine maker from Grosseto. Graziana Grassini scrupulously continues with her talent to keep the quality of this historical Umbrian winery high. The result of her skill and of her talent is proven in the glass: in every Adanti's wine emerges intact the typical quality of the grapes and the organoleptic sensations typical of wood aging are never intrusive or inappropriate, while giving the wines a very good olfactory and gustatory balance. The production of Adanti winery includes both white and red wines. Among white wines there are Montefalco Bianco (Grechetto, Chardonnay and Trebbiano Toscano) and the very good Colli Martani Grechetto. The range of red wines begins with Montefalco Rosso (Sangiovese, Sagrantino, Barbera, Merlot and Cabernet Sauvignon), followed by Sagrantino di Montefalco and the excellent Arquata Rosso (Cabernet Sauvignon, Cabernet Franc, Merlot and Barbera). The production also includes the typical sweet wines of the area and of Umbria such as Sagrantino di Montefalco Passito and Vinsanto dell'Umbria (Grechetto, Malvasia, Trebbiano Toscano and Garganega). Finally, with the pomace of Sagrantino is being produced a grappa distilled with a discontinuous steam operated alembic still by Distilleria Aquileia.

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