
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 2022
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
Brilliant ruby red with violet hues, it is juicy, elegant and velvety. Fruity and spicy, it offers notes of cherry and cinnamon on the nose.
Serving suggestion: Versatile, it pairs well with red meats and semi-matured cheeses. Umbrian food pairing suggestion: Coniglio in Porchetta.
Serving temperature: 16-18°C.
Alcohol content: 14% Vol.
Vineyard
Grapes: Merlot (62%), Cabernet Sauvignon (31%), Indigenous Umbrian red grape variety (7%).
Altitude: Hilly, altitude 270-325 meters above sea level, southwest exposure
Soil type: Clayey with calcareous, alberese and quartz sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest of selected grapes between the second week of September and the third week of October
Vinification: Fermentation with maceration on the skins in stainless steel tanks; maturation in French oak barrels for one year followed by bottle ageing
Annual production: 2000 bottles
Bell’Angelo 2021
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
Brilliant ruby red with violet hues, it is juicy, elegant and velvety. Fruity and spicy, it offers notes of cherry and cinnamon on the nose.
Serving suggestion: Versatile, it pairs well with red meats and semi-matured cheeses. Umbrian food pairing suggestion: Coniglio in Porchetta.
Serving temperature: 16-18°C.
Alcohol content: 14.5% Vol.
Vineyard
Grapes: Merlot (55%), Cabernet Sauvignon (40%), Indigenous Umbrian red grape variety (5%).
Altitude: Hilly, altitude 270-325 meters above sea level, southwest exposure
Soil type: Clayey with calcareous, alberese and quartz sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest of selected grapes between the second week of September and the third week of October
Vinification: Fermentation with maceration on the skins in stainless steel tanks; maturation in French oak barrels for one year followed by bottle ageing
Annual production: 1700 bottles
Bell’Angelo 2020 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
Brilliant ruby red with violet hues, it is juicy, elegant and velvety. Fruity and spicy, it offers notes of cherry and cinnamon on the nose.
Serving suggestion: Versatile, it pairs well with red meats and semi-matured cheeses. Umbrian food pairing suggestion: Coniglio in Porchetta.
Serving temperature: 16-18°C.
Alcohol content: 14% Vol.
Vineyard
Grapes: Merlot (60%), Cabernet Sauvignon (30%), Indigenous Umbrian red grape variety (10%).
Altitude: Hilly, altitude 270-325 meters above sea level, southwest exposure
Soil type: Clayey with calcareous, alberese and quartz sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest of selected grapes between the second week of September and the third week of October
Vinification: Fermentation with maceration on the skins in stainless steel tanks; maturation in French oak barrels for one year followed by bottle ageing
Annual production: 1500 bottles
Bell’Angelo 2019 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. 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