Umbria

Moretti Omero

The Estate

Situated south-east of Montefalco in Giano dell’Umbria, Azienda Agraria Moretti Omero is owned and run by Omero Moretti. The area is small but in ten years has grown from 30 farms to 62. The origins of the property go back to just after the first World War, when in 1925 Moretti’s grandfather Domenico emigrated from Switzerland, using his savings to buy his first olive grove. Omero fell in love with farming after receiving his first tractor in 1972 and joined the family business, eventually bringing his wife Daniela and two daughters, Lucia and Giusy, into the fold. Today, the 32 ha estate has over 4500 olive trees and 38,000 vines (11 ha).
In 1992, the estate adopted organic viticulture and in 1993 Omero began making a luscious olive oil. In 1997, he planted vines and four years later crafted his first vintage of Sagrantino. Omero Moretti was the second winery in Umbria to be certified organic. In 2005, Moretti began a project with the University of Perugia, working with two selected strains, one of Sagrantino and one of Malvasia, respectively, maintained at the University.
Moretti produces two whites: Grechetto and Nessuno, a blend of Grechetto and Malvasia. The estate also produces four reds: Terre di Giano, a blend of Sangiovese-Ciliegiolo-Merlot; Montefalco Rosso; Sagrantino; and Sagrantino Passito. Traditionally made in a sweet style (Passito), winemakers started to produce Sagrantino in a dry style in the late 1980’s.
Soils: Fertile, deep soils of medium texture, with clay and limestone.
Farming practices: Certified organic wine. The farm has been organic certified since 1992. Organic compost of grasses and manure. Copper and sulfur on the grapes when needed. 2015 will be certified Vegan


Grechetto Umbria

Type: Young white

Grape Varieties: 100% Grechetto

Vines: Spurred cordon, 20 years old

Vine Density: 6,000 vines per hectare.

Yield: 60 hl/Ha (8 tons).

Soil: Clay and calcareous soil

Harvest: Hand-harvested during the first half of September.

Vinification: The grapes are carefully crushed and pressed. The fresh must is statically clarified at low temperatures and fermented at a controlled temperature of 20°C in steel tanks. Natural decantation in steel.

Tasting Notes: White fruits, slightly vegetal with mineral hints. Fresh and well balanced with almond finish.

Food Pairings: Seafood such as cod, poultry.

Sulfites: 50 mg/lt.

Serving Temperature: 10-12°C (50-54 °F)

Cellaring: 3 years


Nessuno Umbria Bianco

Type: Young and elegant white

Grape Varieties: 75% Grechetto, 25% Malvasia

Vines: Spurred cordon, 20 years old

Vine Density: 6,000 vines per hectare

Yield: 60 hl/Ha (8 tons)

Soil: Clay and calcareous soil

Harvest: Hand-harvested during the first half of September.

Vinification: The grapes are carefully crushed and pressed. The fresh must is statically clarified at low temperatures and fermented at a controlled temperature of 20°C in steel tanks. Natural decantation in steel.

Tasting Notes: Bright gold color. White peach and mango. Notes of white flowers such as chamomile, acacia and freesia. Also hints of sage. Smooth and persistent.

Food Pairings: Good as an aperitif and with hors d’oeuvres; try it with sushi.

Sulfites: 50 mg/lt.

Serving Temperature: 10-12°C (50-54 °F)

Cellaring: 4 years


Terre di Giano Umbria Rosso

Type: Young medium bodied red

Grape Varieties: 60% Sangiovese, 40% Ciliegiolo

Vines: Spurred cordon, 15 years old

Vine Density: 6,500 vines per hectare

Yield: 80 hl/Ha (10 tons)

Soil: Clay

Harvest: Hand-harvested during September.

Vinification: Fermentantion in steel, 15 days maceration on the skins.

Aging: 2 months in French oak tonneaux.

Tasting Notes: Red fruits, such as cherries. Smooth tannins, fruity and fresh aftertaste.

Food Pairings: Gnocchi, fresh cheeses, cold cuts.

Sulfites: 40 mg/lt

Serving Temperature: 16-18°C (60-65 °F)

Cellaring: 5 years


Montefalco Rosso

Type: Full bodied red

Grape Varieties: 70% Sangiovese, 25% Sagrantino, 5% other red varieties

Vines: Spurred cordon, 15 and 30 years old

Vine Density: 6,000 vines per hectare

Yield: 60 hl/ha (8 tons)

Soil: Clay

Exposition: South for Sangiovese and northeast for Sagrantino

Harvest: Hand-harvested from the end of September to the first week of October.

Vinification: 15 days fermentation, 15 days maceration, 6 months on light lees. Bâtonnage.

Aging: 12 months in French oak tonneaux.

Tasting Notes: Fresh and firm core of wild berries, violet flowers. Good structure and tannins, spicy and fruity aftertaste.

Food Pairings: First courses with meat sauces, roasted or grilled red meats, aged cheeses, prosciutto.

Sulfites: 40 mg/lt

Residual Sugar: 6 g/lt

Serving Temperature: 16-18°C (60-65 °F)

Cellaring: 15 years


Montefalco Sagrantino

Type: Full bodied red

Grape Varieties: 100% Sagrantino

Vines: Spurred cordon, 30 years old

Vine Density: 5,000 vines per hectare

Yield: 25 hl/Ha (4 tons)

Altitude: 400 to 450 meters above sea level

Soil: Clay

Exposition: Northeast

Harvest: Hand-harvested at the beginning of October.

Vinification: 15 days fermentation, 20 days maceration, 6 months on light lees, bâtonnage.

Aging: 12 months in French oak tonneaux and a minimum of 4 months in the bottle.

Tasting Notes: Vibrant ruby red. Small wild berries, characteristic hints of blackberry. Balsamic notes. Elegant and powerful. Berries and spices in the long finish.

Food Pairings: Porchetta, roasted lamb, wild game

Sulfites: 40 mg/lt

Residual Sugar: 5 g/lt

Serving Temperature: 18°C (65 °F)

Cellaring: 20 years