The Duca della Corgna Winery and the Trasimeno Gamay Grape

Not far from Bolognami, we find the Duca della Corgna winery, located in the heart of Etruscan Umbria, in the Lake Trasimeno area, a land distinguished by a deeply rooted agricultural and winemaking culture; today it is one of the most important Umbrian wineries. Among the various grape varieties, the Duca della Corgna winery has rediscovered and particularly enhanced the native Trasimeno Gamay, which is very well-known and appreciated.


The History of the Trasimeno Gamay Grape and the Poggio Petroso Wine

The spread of the Trasimeno Gamay grape in Umbria dates back to the 17th century, when the marriage between Duke Fulvio Alessandro della Corgna and Marchioness Eleonora de Mendoza was celebrated; it is said that the latter was the one who brought this type of vine as a wedding gift. The Poggio Petroso wine represents the most authentic expression of the Trasimeno Gamay grape from the Duca della Corgna winery: it is a product that fully reflects the characteristics of the Umbrian territory and has a good aging potential and an excellent balance between freshness and structure..

Poggio Petroso – Characteristics and Organoleptic Notes

The Poggio Petroso Gamay from the Duca della Corgna Winery, available on Bolognami Store, is produced from 100% Trasimeno Gamay grapes. It is a wine with an intense ruby red color, with garnet hues that develop during aging and give it a pleasant visual depth; on the palate, it presents floral notes of rose and myrtle berry, with velvety and silky tannins. Poggio Petroso comes from vineyards located in the municipality of Panicale, cultivated with the spurred cordon training system, which allows for better canopy management and quality production. In the vineyard, the bunches undergo a thinning process during the veraison phase in order to preserve only the best ones. At the time of the harvest, a rigorous manual selection allows for the vinification of the grapes of even higher quality, which will be destemmed and gently crushed. The must, transferred to small stainless steel tanks at a controlled temperature, undergoes fermentation in 10-12 days, followed by maceration on the skins for another 20 days or so, a step that allows for the extraction of depth and color from the fruit. After malolactic fermentation, the first phase of aging takes place: the wine is transferred to large French oak barrels, where it rests for 12-14 months; subsequently, it rests for a few months in stainless steel tanks and then will be prepared for bottling. Poggio Petroso is produced in limited quantities, approximately 3,500 bottles per year, to guarantee its high quality

Food Pairings

Poggio Petroso Gamay pairs very well with red meats, cured meats, and aged cheeses, but also with pasta dishes dressed with flavorful sauces. On Bolognami Store you can find not only Poggio Petroso wine, but also many perfect products to accompany it!