Campo di Raina Montefalco Sagrantino 2015: A Natural Wine Gem of Umbria

There isn’t much to say about Campo di Raina Montefalco Sagrantino 2015 from the Raina winery except that it is a real breath of fresh air in the static panorama of this great Umbrian red wine.

It’s true, many new interpreters are getting busy.

By now, Sagrantino di Caprai has made history and that antiquated and baroque model of red wine for the American market is fading away, and more and more wineries are focusing on finesse, precision and the naturalness of the sip, not just the concentration.

Many have embraced the biodynamic and natural philosophy, and the Raina winery is among them. Young producers who favor wines that will be genetically tannic, but at least they are not a riot of jams and know how to offer a dynamic and less stuffy taste.

This doesn’t mean that this Sagrantino is ready to drink right away. On the contrary, patience is needed, and even though it’s been seven years since the harvest, the wine isn’t even close to being ready.

But this is only good: all this matter, the concentration (not exaggerated), the tannins, the fruit so persuasive and carnal, are there waiting and promising an incredible tertiary symphony.

So don’t rush; after all, Sagrantino di Montefalco should be drunk at least after 10–15 years of age to fully enjoy its charm.

How Campo di Raina Montefalco Sagrantino 2015 is produced

Manual harvest, fermentation with indigenous yeasts, aging for 14 months in 500-liter tonneaux, then another 6 months in steel, and finally 6 months in the bottle.

Tasting notes

Impenetrable red color.

The bouquet is inviting, warm, and titillating as only that of Sagrantino can be, with that wild woody note that emerges breaking the fruity and spicy dominance.

Herbaceous flames set the forest on fire to arrive at a very clean coffee finish.

Don’t think of the usual yogurt battle in Sagrantino; the great value of Campo di Raina is cleanliness.

The sobriety of the profile and the smoothness are displayed with precision and credibility.

On the palate, it is potentially excellent.

The vintage was hot, but there was no exaggerated overripeness that weighed it down.

Overall, it is very alcoholic and tannic but travels agilely on the palate, smoothly.

Severe but finely designed, it is now unripe and only at the beginning of its gustatory journey, but the aromatic volume, balance, and pose are the right ones.

Give it five years, and it will be good; ten, and it will be excellent; twenty, and it will be a legend.

Price

28 euros is a fair price for a good-quality wine.

Food pairings

1. Hearty meats. This wine is a beast, and it needs to be tamed with some hearty meats like a wild lion tamer. Think grilled steaks, roasted lamb chops, or a juicy pork roast. The wine’s tannins will grab the meat by the horns and ride it into flavor town.
2. Aged and stinky cheese. If your cheese smells like an old sock, it’s a perfect match for this wine. The funky flavors of aged and stinky cheese like blue cheese, Roquefort, or Gorgonzola will stand up to the wine’s bold flavors and tannins, creating a symphony of flavor in your mouth.
3. Exotic dishes: If you want to take this wine on a world tour, try pairing it with some exotic dishes. The wine’s bold flavors and tannins can stand up to some bold flavors from around the globe. Try it with a spicy Moroccan tagine, a flavorful Indian biryani, or a smoky Mexican mole.
4. Barbecue: This wine is a perfect partner for a backyard barbecue. The wine’s smoky and woody notes will complement the grill’s charred flavors, while its tannins will cut through the fattiness of the meat. Try it with some grilled sausages, ribs, or chicken.
5. Mushrooms: If you’re a fan of fungi, this wine is a perfect match for mushroom dishes. The wine’s herbaceous and earthy notes will complement the mushroom’s umami flavors. Try it with a mushroom risotto, a mushroom and truffle pizza, or a mushroom quiche.
6. Game meat: If you’re feeling adventurous, try pairing this wine with some game meat like venison, elk, or wild boar. The wine’s bold flavors and tannins will stand up to the game meat’s intense flavor, creating a match made in the wild.