Azienda Agricola NAPOLINI
Location: MONTEFALCO (PG), UMBRIA, Italy
Vineyards extension:  66 acres
Vine growing:  Non interventionist - organic non certified
Wine making:  Non interventionist - organic non certified
Grapes grown: Trebbiano Spoletino, Grechetto, Ciliegiolo, Montepulciano, Sangiovese, Sagrantino
People at the winery:  Mario Napolini, Tiziana Schettini.
'We are one of the historical wineries of Montefalco.  Now there are many but the vineyards location is crucial to make great wines particularly    when you make a wine like Sagrantino.  We use big casks, manual labor and time, no shortcuts.' Mario Napolini 
Mario Napolini farm is located in the heart of the wine producing area of Montefalco.   An 11th century manuscript discovered in the Abbey of St.  Maria in Turrita, records vine growing in this part of Montefalco as early as 1088.   The Napolini family has been growing grapes on the sunny hills to the south of Montefalco and producing high quality wines for centuries.  The farm, which covers an area of about 66 acres, produces prestigious   D.O.C. and D.O.C.G.  Montefalco wines:  Montefalco Rosso D.O.C., Secco (dry) and Passito (dessert wine) Montefalco Sagrantino D.O.C.G. , and  Sagrantino plus Grechetto Grappa.  Wine production also includes: Grechetto Colli Martani D.O.C. (from an indigenous Umbrian vine), red, white and rose' wines of Monte IGT, and an excellent D.O.P. extra virgin olive oil.  Vineyards face east on clay soils, with 3-4,000 vines per hectare.  
All production is respecting natural wine making practices with minimal use of sulfites or copper.  When the grapes are perfectly ripened, they are  picked by hand and pressed.  Vinification and ageing are done respectively by using stainless steel and concrete tanks and French and Slavonian  oak casks.   The wine rests in bottles for months so that its full potential can be appreciated.
Napolini's Winery's detailed presentation  and website:

Rosso Dei Monti is a blend of Sangiovese, Ciliegiolo and Montepulciano di Abruzzo.  Grapes are harvested at    the end of September first week of October and then fermented together with long maceration on skins for about 20 days and frequent pump over (remontage).     The wine rests for one year in stainless steel and concrete tanks than is bottled and fines for 3 months at least before being released.  A bright ruby red color welcomes a cherry and flavors with spicy notes.  It pairs well with hard cheeses and red meat particularly if barbecued.

Montefalco Rosso is made with 70% Sangiovese, 15% Sagrantino, 10% Ciliegiolo, 5% Montepulciano di Abruzzo. Grapes are harvested by hand in the middle of October.  The must is left in contact with the skins for 20 days then the wine is put in cask of Slavonian oak for at least one year.  After that the fining in bottle for 6 months takes place.  Ripe cherry and black berries flavors with some spicy notes and round tannins.  It pairs well pork meat dishes, game dishes, rich pastas or risotto with truffles and mushrooms.

Sagrantino grapes are handpicked harvested at the end of October.  The wine has a long maceration of over a month then stays in tonneaux  and barriques for six months (where the malolactic takes place) then for 18 months in Slavonian oak casks.  The wine then is bottled and rests fining for 9  months before is being released.  Ruby red with garnet hues the nose has spicy notes with black and blue berries firm tannins but smooth and dry.  It goes well with rich dishes like ragu pasta and game such as quail, braised wildboar meat or roasted lamb sharp hard cheeses.

The ripest grapes of sagrantino are harvested at the end of October and left in vertical grates to dry for 75 days.  Sometimes the noble botrytis cinerea rot is found sometimes not.  The grapes now very concentrated are then squeezed and fermented in small casks for 6 months and left for almost 2 years before bottling the wine.  As a result the wine is deep red almost purple in color with intense notes of blackberries blue berries and currants.  It is sweet but at the same time lively and can be paired with strong cheeses, some roasted meat and dry pastries.