Sagrantino. That is the red wine grape of Montefalco. Just as Sangiovese is the red wine grape of Tuscany. Traditionally the Sagrantino grape was dried and used to make sweet passito wine until in the 1990's when the production of dry Sagrantino was introduced. Well, the Botti family carries on a tradition to keep the Passito (and the Sagrantino) alive, as it has been doing for over 100 years.
Because of its thick skin, Sagrantino grapes result in very tannic and dry wines, but here they are air dried on racks or trellises called Camorcanne for months, then the sweet, dried fruit is fermented and aged in oak.
The aromatics given off by this Passito astounds the senses, with nutty caramel, dried fruit, and exotic spices, combined with a palate of luscious cassis, cloves and cinnamon, and a finish redolent of a liquore. This would make a perfect gift bottle for an Easter dinner.
BTW, I tasted this gem at Eataly's La Scuola celebrating Sagrantino Month.