STRADA DEI VINI DEL CANTICO
Come and discover Umbria’s world of wine and extra virgin olive oil! SAIO is the Assisi Vineyard. 20 hectares of vineyards and olive groves, 800 metres from the Basilica of St Francis, a UNESCO World Heritage Site.
It is here that, since 2005, the Mencarelli family has been producing its wines and extra virgin olive oil. Small-scale production characterised by craftsmanship and respect for nature.
The grapes are delivered to the winery promptly, followed by gentle pressing and fermentation in temperature-controlled stainless steel tanks to bring out all the aromas as the must transforms into wine. Ageing in wood and in the bottle is constantly monitored, bringing out the distinctive qualities of each individual wine, which always reflects the characteristics of its vintage.
Umbria has so much to offer: historical and artistic tours, nature trails and, of course, food and wine itineraries rooted in ancient traditions.The wineries in Umbria will help you discover the unique qualities of the Assisi area, Montefalco, Orvieto and Lake Trasimeno, to name but a few. Before embarking on a wine-tasting tour in Umbria, let’s explore the characteristics of the Assisi vineyards:
The rocky soil of Mount Subasio, with its characteristic white and pink stone, ensures the vineyards are well-drained and permeable – perfect for producing high-quality wines that are refined, elegant, full-bodied and intensely fragrant.
The north winds blow constantly at dusk, ensuring a significant daily temperature range even in summer, thereby enhancing the wines’ aromatic profile.
The sun shines on the bunches with just the right intensity, thanks to the optimal orientation of the rows and the manual pruning and leaf-thinning.
È la dimostrazione di come il nostro territorio sia in grado di conferire carattere e originalità a importanti vitigni internazionali. Setoso, complesso, armonico e di lunghissima persistenza. Nel bicchiere sviluppa note sempre nuove che spaziano dai sentori fruttati a quelli speziati e balsamici. Per questo vino così importante abbiamo scelto il nome della prima biografia ufficiale di San Francesco, ad opera di San Bonaventura, una testimonianza che ha lasciato il segno nella nostra storia e in quella del nostro territorio. Abbinamenti: Vino da leggenda, da tartufo, da cacciagione, da bolliti, da brasati cotti con lo stesso vino o carni rosse servite con salse ai frutti di bosco, da filetti con fonduta al tartufo nero, insomma da piatti invernali, quando fuori nevica e abbiamo bisogno di un vino eccellente, da servire nel bicchiere panciuto da meditazione.
Proprio nel mezzo, tra il vigneto di Sangiovese e il vigneto di Merlot si trova un’edicola votiva dedicata alla Madonna delle Grazie: ecco come è nato il nome Campo delle Grazie.La profondità aromatica e la morbidezza del Merlot incontrano la potente struttura del Sangiovese. L’aggiunta delle uve internazionali concedono a questo vino stile e personalità.
Elegante, ricco, rotondo e complesso, è un rosso di grande densità e struttura. Il nome deriva dal luogo sacro in cui San Francesco si recava a pregare, appena fuori dalla città di Assisi. Un luogo preziosamente custodito dal fitto bosco del monte Subasio.
The name is rooted in the ancient history of our territory, recalling Mount Subasio, whose cool summer currents give the grapes unique aromas and fragrances and keep them dry and less prone to pathogen attacks. Its height (over 1000 metres) also often offers protection from heavy rains or hailstorms that can damage the production.An international vine that meets the autochthonous. Careful ageing in French wood makes this wine extraordinarily elegant and intense.
Olive varieties: Frantoio, Leccino, MoraioloOlive grovesLocated on the slopes of Mount SubasioSize of planting: 6.00 x 3.00Monoconical training system. Average age of trees: 30 years
SoilTypology: gravelly-sandyManagement: total grassingAltitude: 250 m.s.l.m. Harvest timeFrom 25 October to 15 NovemberOlive yield: 50 Q/ha.Oil: 600 lt/HaProcessingFranking: pyeralisi double gridGramming: 40 minutes in double tankExtraction: cold with two-stage decanterDecantation: static before bottling to confer limpidityBottlingAfter filtering in NovemberPackaging0.50 lt bottlesProduction: 1000 bottles. Organoleptic characteristics. Colour: yellow with evident green reflections. Bouquet: fine, pleasant with notes of artichoke, cut grass and apple.Taste: sweet, rightly spicy, harmonious and well-balanced.
A limited production that we make by harvesting the olives earlier, about a week to ten days before the normal harvest. An oil characterised by a greater intensity of aromas and fragrances and a slightly more pronounced final spiciness.Olive varietiesFrantoio, Leccino, MoraioloOlive grovesLocated on the slopes of Mount SubasioSize of planting: 6.00 x 3.00Monoconical training systemAverage age of trees: 30 yearsSoilTypology: gravelly-arenaryManagement: total grassingAltitude: 250 m.s.l.m.Harvest time: Mid-October. YieldOlive yield: 30 Q/ha.Oil: 600 lt/HaProcessingFranking: pieralisi double gridGramming: 40 minutes in double tankExtraction: cold with two-stage decanterDecantation: static before bottling to confer limpidity. Bottling: After filtering in NovemberPackingPacking: 0.250 litresProduction: very variable depending on the year. Organoleptic characteristics, Colour: yellow with intense green reflectionsPerfume: fine, intense notes of artichoke, cut grass and apple.
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