A PORTRAIT OF THE WINERY

Many years have passed since Settimio Spacchetti, a meticulous farmer with great respect for local traditions, decided to commit himself fulltime to his two great passions: Montefalco wine and olive oil. The year was 1935, but the passion has not been spent and the winery is still very lively today under the guidance of Lamberto and Eliseo, Settimio’s two sons. The Colle Ciocco wines tell an ancient story, one that goes beyond the passion of a family which has always worked its land with love and dedication. The land here is notoriously generous, imbuing wine with complexity and its three types of olive oils, “Fiore”, “Fruttato” and “Gentile”, with a wonderful fragrance. The cantina sits on the hilltop that gave it its name, just outside of the ancient walls of Montefalco and easy to spot from its terraces. It is framed by the iridescent green of fields, vineyards, olive trees and woodlands and the earth colours of the old farmhouses. The chiming church bells invite man to stop and contemplate, and they bless the area with a deep sense of peace and wellbeing.

THE VINEYARD AND TERROIR

The property covers 19 hectares, eight of which are vineyards with a south to west exposure where their 400 meter altitude ensures that they are well ventilated. The vines sit in a rich and well-drained terrain of fine gravel, ideal for cultivating the area’s varietals.

THE GRAPE VARIETIES GROWN

In keeping with the traditions of the district, the winery grows mostly sagrantino, the area’s flagship varietal. But they also grow sangiovese, merlot, viognier, chardonnay and grechetto.

WINES

The wines are a fine example of their native terroir and the autochthonous varietals they are made from. The Montefalco Sagrantino starts out in steel vats followed by twelve months of aging in oak barrels before being bottled and left to refine for another eight months, after which it is finally put on the market. Their PaSSito is made by leaving the grapes, still in clusters, to raisinate naturally for at least 3 months. The Montefalco rosso is made by blending sangiovese, sagrantino and merlot and then letting the assemblage age for twelve months in oak barrels.

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