A PORTRAIT OF THE WINERY

This story tells the tale of Terre dei Nappi, It all began when Nappo decided to make wine… No, this is not the beginning of a children’s fairytale or legend, but a real story! Many years ago, grandfather Guglielmo, known as “Nappo”, decided to turn his family’s love of wine into a true and proper business. And so, in the 1960s, he bought a plot of land that was particularly ideal for growing wine grapes to start his winery. Passion, as we all know, is what makes history and it has been handed down from generation to generation: from grandpa Nappo to his son Enrico, and from Enrico down to imbue Pietro. The latter is the man who turned the winery around, as they say, renovating it in its entirety but holding on tightly to the wise traditions of the past. The winery’s cellar is a particularly fascinating place, with bottles perfectly lined up nestled in their wooden racks just waiting for the right moment and the aging process to work its miracles. And seeing as the best stories never really end, and families are what families are, Nappo’s great-grandson Riccardo has also started helping out around the cantina and, if we are lucky, when he has his children, they too will continue the ancient family passion.

THE VINEYARD AND TERROIR

They have 5 hectares of vineyards with a limestone-clay soil, it has fine exposure to the sun, a mild climate and its natural ventilation prevents harmful humidity from settling on the ripening grapes. The vineyard is located halfway up a hillside below the Madonna delle Grazie sanctuary along the ancient Via Flaminia that leads to Bevagna.

THE GRAPE VARIETIES GROWN

Sagrantino, of course, is the district’s main grape varietal, but they also grow a fair amount of sangiovese here, followed by merlot, cabernet sauvignon, cabernet franc, grechetto and trebbiano spoletino.

WINES

The Montefalco Sagrantino they make bears all the aromas that the vine imbues it with. When making it, the must remains in contact with its skins for a good two weeks before being aged in 10 hectoliter wooden barrels. The final aging is done in the bottle. Their Montefalco roSSo is made by blending sangiovese, sagrantino and other black grapes. It is a wine that shows off the cantina’s potential and is made with the traditional grapes. While still must, it too macerates with its skins for 12 to 15 days, after which it ages in large oak barrels.