Montefalco Rosso “Falco Cacciatore” is collected in early October. It’s made with Sangiovese (70%), Sagrantino (15%), and Merlot and Cabernet (15%) grapes. For 10 days, the wine is left to ferment with skins, leading to being left in barrels for 12 months, then onto an additional 6 months in steel. Montefalco Rosso “Falco Cacciatore” finally then spends 4 months in the bottle.
