Umbria

Umbria

It's Not Easy to Explain Umbria

It's not easy to explain Umbria.
In geographical terms, Umbria is a small region (there are less than a million inhabitants in the approximately 100 municipalities that compose it) located exactly in the centre of Italy between Tuscany, Lazio and Marche.
The Umbria region is literally cut by the Tiber River which rises in the north of the region and reaches Rome and which, in some way, has marked the history of Umbria.
Historically, in fact, it was inhabited by the Etruscans in the western part of the river and by the Umbrian population to the east.

Along its course we can encounter the regional capital Perugia and the splendid towns of Todi and Orvieto, rich, like the regional capital, in testimonies ranging from the Etruscan period to the Renaissance.
However, the most famous town in Umbria is certainly Assisi, perched on Mount Subasio, which was the birthplace of Saint Francis back in 1182.
Also worth mentioning for their artistic and architectural importance are Gubbio, Spoleto, Spello, Bevagna, Narni, Norcia and many other small villages that make Umbria one of the most interesting Italian regions to visit.
To the west are the lake basins of Lake Trasimeno (the largest lake in peninsular Italy) and the artificial Lake of Corbara, while to the east is Lake Piediluco, not far from the renowned Marmore Falls.

UMBRIA AGRI-FOOD

In terms of agri-food, Umbria offers a vast range of excellence: this is where “norcineria” was born (in Norcia to be precise) understood as the art of preparing cured meats and sausages from pork meat: hams, salamis, dried sausages, capocollo, lombetti, guanciali, spallette.
Also in the Norcia area the Precious Black Truffle is extracted, while its poorer cousin, the black summer truffle, also called scorzone, is widespread throughout the region. We also find the precious autumn white truffle which, although less known than those of Alba and Acqualagna, is of great quality with a particular concentration in the Altotevere areas (Pietralunga, Città di Castello, Gubbio).
Always in this rich basin between, in particular in the plateau of Castelluccio, the cultivation of lentils is widespread and prized, among which we mention the Lenticchia di Castelluccio di Norcia PGI. Among the other minor legumes after the lentil we find two Slow Food Presidia, that of the Roveja di Civita di Cascia and that of the Fagiolina del Trasimeno.
Olive cultivation is widespread throughout the region, so much so that Umbria is the only Italian region to boast a DOP brand with regional extension, albeit divided into five sub-areas: Assisi-Spoleto, Colli del Trasimeno, Colli Martani, Colli Amerini, Colli Orvietani.
The most interesting varieties of olives are Moraiolo, San Felice and Dolce Agogia.
A niche, but still worth mentioning, is the production of saffron, particularly prized in the case of the two main productions in Cascia and Città della Pieve.
Among the meats, the most prized is that of beef in the specific of Vitellone Bianco dell'Appennino Centrale Chianina breed, that of lamb especially in the Apennine area and that of pork both for the production of fresh meat and cured meats. Very important are the wild boar and game particularly used in the various local recipes.

UMBRIA WINE-GROWING

Despite being one of the smallest Italian regions, Umbria has a high concentration of wineries.
In fact, divided into the 2 DOCGs (Sagrantino di Montefalco and Torgiano Rosso Riserva) and the 13 DOCs, there are almost 250.

The main production areas
The three most important wine areas are Orvieto for whites and Torgiano and Montefalco for the production of reds.
Other significant production basins are Lake Trasimeno, Spoleto, Todi, Lake Corbara, the Amerini Hills, the Martani Hills and the Assisi-Perugia area.
Less important up to now in terms of production but of growing interest are the areas of Terni and Narni and the Alto Tiberini hills.

The main vines

The most common grape varieties for white wines are Grechetto and Trebbiano (in the two versions Trebbiano toscano and Trebbiano spoletino), while for red wines they are Sangiovese and Sagrantino.
Other red grape varieties grown are Merlot and Cabernet Sauvignon, present, like Sangiovese, in almost all the DOCs of the region.
We also like to remember the Canaiolo, the Ciliegiolo di Narni and the Gamay del Trasimeno.

Main Red Wines

• Sagrantino: the native Umbrian vine par excellence is cultivated in the centre of Umbria in five villages with Montefalco as their leader.

It is produced in purity (Sagrantino di Montefalco DOCG, both in the dry and passito versions) and is also present in a minimum mandatory percentage of 10% and maximum 15% in the Montefalco Rosso DOC. Sagrantino is characterized by a richness of tannins that make it a wine particularly suitable for aging.
In most cases, Sagrantino ages in barrique to immediately give the wine a softness that can curb the impetus and hardness of the tannins it is rich in.

• Torgiano Rosso Riserva: together with Sagrantino, the red ambassador of Umbria is produced from 70% to 100% Sangiovese grapes. After three mandatory years of refinement, Torgiano Rosso Riserva can be appreciated for its elegance and harmony.

• Montefalco Rosso: in the Sagrantino production area, the same companies produce this blend based on Sangiovese (from 60% to 70%) with a small percentage of Sagrantino (from 10 to 15%) which is easy to appreciate for its good quality/price ratio.

• Torgiano Rosso: same blend as Torgiano Rosso Riserva for this wine which is aged for one year less and is therefore easier and more immediate to consume.

• Gamay del Trasimeno: around the main lake of Umbria, Gamay has achieved such a strong identity that it has become a pure DOC. Soft and pleasant, easier to drink in the basic version and more challenging to pair with in the Riserva version.

• Ciliegiolo di Narni: native vine that in southern Umbria gives life to this fresh, pleasant red, with a pleasant acidity and therefore suitable, among reds, for pairing with lighter dishes.

Main White Wines

• Orvieto Doc: also in the Classico and Classico Superiore typologies, a blend composed of Trebbiano toscano (here called Procanico) and Grechetto. Orvieto Doc wines are generally not aged in wood and their flavour, in the traditional version, is dry.

• Grechetto: grown throughout the region, from north to south and from east to west, it is present in purity or in blends with Trebbiano toscano, with Riesling and with Chardonnay. In general, it is a medium dry wine that in some company or territorial cases manages to express floral and fruity notes and greater softness as in the production area of ​​Todi, where it has taken on qualitative characteristics so identifying as to become Grechetto di Todi, generally more fragrant and soft than the Grechetto of other production areas.

• Trebbiano spoletino: territorial adaptation of the Trebbiano toscano, unlike its more famous relative, it is generally more fragrant and soft. In the Spoleto-Montefalco area it is produced almost exclusively in its pure form.