Wine quiz

Sagrantino Quiz

By SipCircle Wine Editorial

Two rounds, instant scoring, no sign-up. See how well you know Sagrantino, then keep a tasting journal to remember what you learn.

Test your knowledge

What this quiz covers

12 questions across two rounds: 6 beginner and 6 advanced. Here's what you'll be asked:

  • In which Italian region is Sagrantino di Montefalco produced?
  • What color of wine is Sagrantino most famous for producing?
  • Which of the following best describes the tannin level of Sagrantino?
  • Which grape is Sagrantino most often compared to in terms of power and structure?
  • What type of cuisine pairs particularly well with Sagrantino di Montefalco?
  • Which sweet style of Sagrantino was historically the most common version produced in Montefalco?
  • Montefalco Sagrantino received DOCG status in which year?
  • Regarding polyphenol content, how does Sagrantino compare to Aglianico?
  • The Montefalco Sagrantino DOCG regulations require a minimum aging period before release. Which of the following is correct?
  • Sagrantino is considered an autochthonous variety of Umbria. What does ampelographic and DNA evidence suggest about its geographic origin?
  • In terms of food pairing philosophy, how do Sagrantino and Aglianico differ in their classic regional pairings?
  • Which winemaking challenge do both Sagrantino and Aglianico share that distinguishes their production from lighter varieties?
Study notes: answers & key facts (open to reveal)
  • In which Italian region is Sagrantino di Montefalco produced? Umbria. Sagrantino di Montefalco is grown in Umbria, a landlocked region in central Italy, centered on the hill town of Montefalco.
  • What color of wine is Sagrantino most famous for producing? Red. Sagrantino is an intensely pigmented red grape that produces deeply colored, full-bodied red wines with very high tannins.
  • Which of the following best describes the tannin level of Sagrantino? Very high and grippy. Sagrantino contains an exceptionally high concentration of tannins, making it one of the most tannic grape varieties known to ampelographers.
  • Which grape is Sagrantino most often compared to in terms of power and structure? Aglianico. Both Sagrantino and Aglianico are southern/central Italian varieties prized for their fierce tannins, deep color, and age-worthiness.
  • What type of cuisine pairs particularly well with Sagrantino di Montefalco? Rich braised meats and aged cheeses. Sagrantino's robust tannins and acidity are well-suited to rich, fatty dishes such as slow-braised meats and hard aged cheeses that soften its grippy texture.
  • Which sweet style of Sagrantino was historically the most common version produced in Montefalco? Passito. Sagrantino Passito, made from partially dried grapes, was the traditional form of the wine for centuries before the dry Montefalco Sagrantino DOCG style rose to prominence.
  • Montefalco Sagrantino received DOCG status in which year? 1992. Montefalco Sagrantino was elevated to DOCG — Italy's highest official wine classification — in 1992, recognizing its distinct character and quality potential.
  • Regarding polyphenol content, how does Sagrantino compare to Aglianico? Sagrantino generally registers higher total polyphenol and tannin concentrations than Aglianico. Analytical studies consistently place Sagrantino at the extreme upper end of tannin and total polyphenol measurements among Vitis vinifera varieties, surpassing even the already formidable Aglianico.
  • The Montefalco Sagrantino DOCG regulations require a minimum aging period before release. Which of the following is correct? At least 37 months total, with 12 in oak. DOCG rules mandate a minimum of 37 months of aging for Montefalco Sagrantino, including at least 12 months in oak, reflecting the variety's need for extended maturation to soften its tannins.
  • Sagrantino is considered an autochthonous variety of Umbria. What does ampelographic and DNA evidence suggest about its geographic origin? Evidence strongly points to a local Umbrian origin, with no confirmed genetic link to Middle Eastern or Greek varieties. Genetic studies support Sagrantino as an indigenous Umbrian cultivar with no confirmed parentage ties to introduced Greek or Eastern Mediterranean varieties, despite older folk theories of religious importation.
  • In terms of food pairing philosophy, how do Sagrantino and Aglianico differ in their classic regional pairings? Sagrantino is classically paired with Umbrian roasted and braised pork, while Aglianico is traditionally matched with ragù and lamb dishes of Basilicata and Campania. Sagrantino's Umbrian culinary tradition centers on pork-based preparations such as porchetta and cinghiale, whereas Aglianico's southern Italian context aligns it with lamb, rich meat ragù, and aged pecorino of Basilicata and Campania.
  • Which winemaking challenge do both Sagrantino and Aglianico share that distinguishes their production from lighter varieties? Managing very late ripening and high tannin extraction to avoid excessive astringency. Both Sagrantino and Aglianico are very late-ripening varieties with enormous tannin loads, requiring careful harvest timing and thoughtful extraction management to produce wines that are structured yet approachable over time.

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