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Winery Overview

Brothers Riccardo and Renzo Cotarella introduced Vitiano in 1995 as a project of their famed Falesco winery. The two acclaimed winemakers sought to extend Falesco’s philosophy of striking a perfect balance between the tradition of native grapes and the versatility of international varietals. A fresh, fruit-forward, authentic Italian wine, Vitiano offers exceptional quality and value perfect for everyday enjoyment with friends and family.

Location of Vineyard

The Falesco winery is located in Southwestern Umbria, in the municipality of Montecchio. The vineyards are interspersed throughout the hills surrounding Orvieto – another municipality in Southwestern Umbria – and benefit from the volcanic terroir found in Italy's mountainous center to the east. Soil with the most suitable characteristics for each of Vitiano’s three unique wines is selected to achieve the balance for which the Cotarellas are so well known.

Winemaking Philosophy

The Rosso is a perennial value and harmonious expression of traditional and international varietals. Made with equal parts of Merlot, Cabernet Sauvignon and Sangiovese, production is limited to two kilos of grapes per vine to ensure consistent high quality from each grape. After a long maceration period, the grapes are pumped over and hand-pressed and, once blended, experience malolactic fermentation in Nevers barriques. The wine is then aged for four months in stainless steel vats prior to bottling, where it ages again for three months.

The Bianco - made with equal parts of Vermentino and Verdicchio is harvested in late September and then blended after separate crushing and vinification. The grapes of this blend thrive in the sedimentary clay soils around the Marciliano estate. Three months of aging in stainless steel vats is followed by one month of bottle aging.

The Rosato - comprised of equal parts of Merlot, Cabernet Sauvignon and Sangiovese, is a dry, medium-bodied and refreshing wine, perfect for summer. After a brief period of cool-temperature maceration, the juice is fermented for two months in stainless steel tanks to preserve its distinct freshness and bright color, then bottle-aged for two months. It pairs beautifully with salads, grilled vegetables and fish.