Made from 60-70% Sangiovese and 10-15% Sagrantino grapes, with the addition of a maximum 30% of other non-aromatic red grape varieties. The production zone includes the entire territory of the Communes of Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria in the province of Perugia. Aging of 18 months is required, which becomes 30 months for Rosso Riserva.

A white, Montefalco Bianco, is also produced from at least 50% Grechetto grapes and 20-35% Trebbiano Toscano; there may also be a maximum of 15% of other varieties. The vinification and mandatory aging operations must be done within the communes included in the production zone. Montefalco Rosso is suitable for pork, stewed lamb and mutton, grilled and braised red meats, game and sharp aged pecorino cheeses.