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Sagrantino reD wine variety

Sagrantino is one of the most interesting Italian red wine varieties used in Australia. A growing number of Australian winemakers are using this variety to make delicious wines with fruity, spicy flavours and fine structure.

Sagrantino fermenting at Aphelion in McLaren Vale

Sagrantino in Italy

Although there are legends of a Greek or Byzantine origin it is most likely that the variety originated in Central Italy, either Umbria or Tuscany.

If you are unfamiliar with Italian Wine Regions (and there are 360+ of them) you might enjoy this Wine Map of Italy

The most famous expression of this red grape in Italy is Sagrantino di Montefalco DOCG, named after the town of Montefalco in Central Umbria. Small amounts are grown in other Italian regions of Central and Southern Italy.

These wines are big full bodied reds with abundant tannins showing fruity, spicy aromatics and flavour.

Sagrantino most often made as a varietal wine but it is sometimes blended with Sangiovese.

A sweet version of Sagrantino di Montefalco is made using the passito method where the grapes are dried to some extent before the wine is made. This process makes the grape sugars, and flavours, more concentrated resulting in a higher potential alcohol.

SAgrantino in Australia

Starting in the 1990s the passion for Italian wines, first by grape growers and winemakers and finally consumers was mainly about Sangiovese. Now Australians are busy trying the myriad of other Italian varieties, both as imported wines and as locally produced wines.

Sagrantino has been a little slower to catch on than some other Italian reds. It is probably best suited to mild to cooler regions.

For those who are wordsmiths as well as winelovers d'Arenberg's Cenosilicaphobic cat is worth seeking out...it's a mainly Sagrantino, with a touch of Cinsaut

Australian Producers of Sagrantino

Amadio Adelaide Hills
Andrew Peace Wines Swan Hill
Angullong Wines Orange
Aphelion McLaren Vale
Balancing Rock Wines Granite Belt
Carillion Wines Orange
Chalmers Heathcote
Chrismont King Valley
D'Arenberg McLaren Vale
Domain Day Barossa Valley
Five O’Clock Somewhere McLaren Vale
Golden Ball Beechworth
Gracebrook Vineyards King Valley
Grove Estate Wines Hilltops
Heathvale Eden Valley
Il Modo Murray Darling
Jamsheed Yarra Valley
King River Estate King Valley
Koltz McLaren Vale
La Fattoria Perth Hills
Lethbridge Wines Geelong
Lou Miranda Barossa Valley
Mada Wines Canberra
Mitolo McLaren Vale
Olivers Taranga McLaren Vale
Pizzini Wines King Valley
Preston Peak Granite Belt
Quarry Hill Wines Canberra
Redheads Barossa Valley
Sassafras Canberra
Savaterre Beechworth
Sons of Eden Barossa Valley
Susuro Adelaide Hills
Tallavera Grove Winery Hunter Valley
Tobin Wines Granite Belt
View Road Wines Adelaide Hills
Vino Intrepido Heathcote
Zonzo Yarra Valley

Updated 16 April 2023

More Italian red wine varieties used in Australia

One of the best books about Italian wine grape varieties is Ian d'Agata's Native Wine Grapes of Italy

Sacred Sagrantino

Why Aphelion in the McLaren Vale Region is making Sagrantino

The name Sagrantino is believed to be derived from the Italian word sacra, meaning sacred. This inspired Rod Mack and Louise Rhodes Mack to visit Umbria and learn about this wonderful variety.

Sagrantino and Food

Sagrantino wines, like other Italian reds, can be little too acid and tannic for some Australian palates, especially if they are not accompanied by food.

A clue as how best to appreciate these wines is to look to Sagrantino's home base in Umbria.

One food specialty of the region is Norcineria - hams, cured and smoked meats and sausages made from pork and wild boar (cinghiale). These are produced in the town of Norcia, famous for its pork butchers and delicatessens.

Darby at a meat delicatessen in Norica, Umbria, Italy, before shopping for some charcuterie items to accompany Sagrantino wine

Darby in Norica, Umbria, Italy, shopping for some charcuterie items to accompany Sagrantino wine

As well as a meaty antipasto, Sagrantino is ideal as an accompaniment to pasta with a meat based ragu, or perhaps a sharp cheese.

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