In this episode we tackle Sagrantino - Umbria's big red, and arguably Italy's most boisterous. With a relatively short history as a red wine, here we discuss Paolo Bea and Arnoldo Caprai and Sagrantino's new identity as a dry wine in the 1990's, now just entering its third wave. I spend quite a bit of time talking about growing Sagrantino, its striking predisposition toward high alcohol naturally, canopy management and crop loads, and then working with the grapes in the winery. Here tannin management becomes a focus. Then we enter discussions on natural wine, food pairings, cellaring and all things otherwise Sagrantino.
This discussion was cohosted by Paul Robinson, a former sommelier turned wine educator and retailer at www.bottivino.com