The pastoral scenery of Umbria are steeped with history and beauty known the world over. To most, the wines here are very much secondary; they are solid, and when you are there visiting they are enjoyed, but rarely are they sought after or as distinctive in the way those from Tuscany or other surrounding regions. Assisi has been known for centuries as the birthplace of Saint Francis and the Seraphic Order, so to be home to one of the patron saints of Italy is a significant deal. The wines from the Assisi DOC, however, are far less notorious. If anything the modern wine movement has been of great benefit to Assisi and the Umbrian region as it has allowed them to experiment and implement other grapes and methodology more freely than some of the more staid and 'traditional' regions. you see more blending of Bordeaux grapes here with the native Sangiovese, and producers like Falesco have been able to create a higher quality of wines than ever before that also have a distinctly different personality than those around them.
Predominantly Sangiovese with the remaining 30% divided between Merlot and Cabernet Sauvignon, the color is noticeably deeper than your typical Chianti but still has that dusty dried earth character on the nose that Italian Sangiovese traditionally carries. The palate has a lot of dark dried cherry and savory herb tones, and the bit of extra time in the bottle has provided some impressively polished and silky tannins. While it isn't hefty the weight definitely shows the Bordeaux grape influence, putting a little bit extra meat on its bones when compared to what's usually found in this price range. A step up from a usual 'pizza wine' (would usually go with something a bit juicier anyway) but the maturity definitely gives this the potential to pair with nicer quality red meat dishes or roasted vegetables.
Predominantly Sangiovese with the remaining 30% divided between Merlot and Cabernet Sauvignon, the color is noticeably deeper than your typical Chianti but still has that dusty dried earth character on the nose that Italian Sangiovese traditionally carries. The palate has a lot of dark dried cherry and savory herb tones, and the bit of extra time in the bottle has provided some impressively polished and silky tannins. While it isn't hefty the weight definitely shows the Bordeaux grape influence, putting a little bit extra meat on its bones when compared to what's usually found in this price range. A step up from a usual 'pizza wine' (would usually go with something a bit juicier anyway) but the maturity definitely gives this the potential to pair with nicer quality red meat dishes or roasted vegetables.
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