Umbria

Nicknamed “the green heart of Italy,” Umbria is the only wine region in the country without access to the sea. Over a quarter of its territory is mountainous along the Apennines, while the other part is dotted with lush green hills. In this region with a continental climate, winters are cold, summers are hot, but fortunately tempered by its numerous lakes and rivers. The varied soils are mainly clay-limestone, sandy, alluvial, and volcanic, especially around Lake Bolsena near Orvieto. Umbria has three appellations: Montefalco Sagrantino DOCG, Orvieto DOC, and Umbria IGT. Its 13,000 hectares of vineyards produce 644,000 hectoliters of wine, placing Umbria in 14th position among wine-producing regions. The main red grape varieties are Sangiovese and Sagrantino (the emblematic grape of Umbria), while Trebbiano Spoletino and Grechetto are vinified as white wines. Sagrantino and Trebbiano Spoletino are found exclusively in this region. Sagrantino wines are renowned for being robust and tannic and have been dubbed the most muscular wines in Italy. Trebbiano Spoletino is part of the “viti maritate” (married vines) because the vines are wrapped around fruit trees. The tree serves as a tutor for the vine, keeping it off the ground and away from diseases. Harvesting is done with a ladder. Grechetto yields low quantities, but its aromatic grapes are often harvested late and produce high-quality botrytized wines. The richness of Umbria’s viticulture and wine production is particularly due to its balanced combination of indigenous grape varieties, successful blends, and the variety of its terroirs. Long recognized for its Orvieto whites, this region demonstrates that it also knows how to produce quality red wines.