The story of Pardi Brothers’ Winery begins in 1919 when the brothers Alfredo, Francesco and Alberto Pardi establish the Cantina Fratelli Pardi, that was located on the ground floor of the Saint Marcus Hospital, that belonged to the stately building of Saint Francis in Montefalco.
The Cantina Pardi present winery begins in 2003 in Montefalco beneath the ancient walls and is for the whole production of wine, from the cultivation and the wine-making process to the marketing of the wines. The wine-making room is equipped with stainless steel tanks and is used for the fermentation of the red and white musts and for the preservation of the wines.
An underground room is kept for the ageing of the wines; it is equipped with French barriques and, according to tradition, with big oak barrels from the Alps and Slavonia. Here are bottled and aged the great wines of controlled and guaranteed origin, such as Sagrantino Secco and Passito from Montefalco DOCG, Rosso DOC and Bianco DOC.
The vineyards extend for about 11 hectares and are all located in Montefalco, along the gentle hills of Casale, Campolungo, Pietrauta and Lasignano. The choice of these areas is the result of the long-lasting knowledge of the family concerning the wine vocation of this wonderful territory and we preserve this tradition with loyalty and constancy.
Together with the renowned Sagrantino, the autochthonous vine from Montefalco, the Pardi Brothers’ grow also grapes with red berries, typical of the area, such as Sangiovese, Cabernet and Merlot ; these grapes, together with Sagrantino, make up the Montefalco Rosso DOC. The Grechetto, Chardonnay and Trebbiano Spoletino vines, with white berries, make up the white wine Colle di Giove DOC.
We tasted: Sagrantino Montefalco 2012
This wine made of Sagrantino vine 100% aged in bottle for 6-8 months.
This Sagrantino is intense and deep ruby red. It opens to the nose giving clear hints of dark fruit that recall ribes, plum jam and sour cherries. In the mouth it is set on an imposing tannins. Important the body, warm in the mouth and with long persistence.
For the food pairing is ideal with red meat with roast meats, hare in salmì, brasati cooked at Sagrantino. Extra hard cheese.