Blend of Merlot and Cabernet Sauvignon, with a touch of Sagrantino, Bell’Angelo is matured in French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Blend of Merlot and Cabernet Sauvignon, with a touch of Sagrantino, Bell’Angelo is matured in French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Bell’Angelo 2019 Cellar door only

Blend of Merlot and Cabernet Sauvignon, with a touch of Sagrantino, Bell’Angelo is matured in French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright ruby red colour with purple hints. Juicy, elegant, and velvety. Notes of cherry and cinnamon on the nose

Serving suggestion: Medium-bodied red wine that pairs well with red meats and semi-aged cheeses.

Serving temperature: 16 - 18 degrees

Alcohol content: 13%

Vineyard

Grapes: Merlot 60%, Cabernet Sauvignon 30%, other Umbrian grapes 10%

Altitude: From 270 to 325 metres a.s.l. (from 885 feet to 1066 feet). South westerly facing exposure

Soil type: Calcareous soil, loam clay structure rich in alberese, quartz stones and other rock fragments

Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare

Training system: Guyot

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch-selected between mid-September and the end of October

Vinification: Fermentation on skins for 20 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured in 225-litre French oak barrels for a year and then aged in bottle for some months prior to being released

Annual production: 1600 bottles

Bell’Angelo 2018 Sold out

Blend of Merlot and Cabernet Sauvignon, with a touch of Sagrantino, Bell’Angelo is matured in French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright ruby red colour with purple hints. It is spicy on the nose, juicy, fresh and has a pleasantly fruity persistence.

Serving suggestion: Medium-bodied red wine that pairs well with red meats and semi-aged cheeses.

Serving temperature: 16 - 18 degrees

Alcohol content: 13.5%

Vineyard

Grapes: Merlot 65%, Cabernet Sauvignon 32%, Sagrantino 3%

Altitude: From 270 to 325 metres a.s.l. (from 885 feet to 1066 feet). South westerly facing exposure

Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones, and other rock fragments

Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare

Training system: Twisting Guyot

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch selected between mid- September and the end of October.

Vinification: Fermentation on skins for 15 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured in 225-litre French oak barrels for a year and then aged in bottle for some months before being released.

Annual production: 1800 bottles