Wines Montefalco Fattoria di Milziade Antano - Riserva Rosso - 2006

Viniou Reviews

The Fattoria di Milziade Antano Cuvée Riserva Rosso 2006 from the Montefalco DOC in Umbria is a fine expression of traditional Italian winemaking. This red wine typically contains a blend of Sangiovese, Sagrantino and possibly Merlot or other local varieties, crafted with careful selection and aged to develop profound complexity. The 2006 vintage is particularly notable, as it reflects a well-balanced year for the region, allowing for optimal ripening of the grapes. The wine offers a deep ruby hue, opening with aromas of ripe dark cherry, plum, wild herbs, leather, and subtle hints of tobacco. On the palate, it is full-bodied, with an elegant structure, velvety tannins, and a persistent finish, showing layers of dried fruit, spice and earthy undertones, all hallmarks of extended maturation.

Montefalco is perhaps the most emblematic winemaking area in Umbria, a region often described as the "green heart" of Italy. The local terroir blends rolling hills with rich clay-limestone soils, helping to produce wines of great character and longevity. The climate is predominantly continental, with distinct seasonal variations that help concentrate flavours while preserving fresh acidity, vital for structured reds like this Montefalco Riserva. Historically, Umbria has a winemaking heritage dating back centuries, and the Sagrantino grape in particular is unique to Montefalco, lending local wines their trademark depth and tannin.

For food pairings, the richness and structure of this Riserva call for robust dishes. Traditional Umbrian cuisine, such as slow-cooked wild boar (cinghiale), braised beef, aged pecorino, or hearty mushroom risotto, will enhance the wine’s earthy profile. Chargrilled lamb or roast game birds with herbs are also superb companions, while truffle-infused dishes highlight its complexity.

Best enjoyed after a brief decanting to soften the tannins and open its bouquet, serve this Montefalco Cuvée Riserva Rosso at a temperature of 16-18°C. This will allow the full spectrum of aromas and flavours to emerge, ensuring a memorable tasting experience.