Montefalco Sagrantino DOCG or Sagrantino di Montefalco DOCG wines are named after the Sagrantino grape from which they are made. Cultivated for centuries on the hills of Umbria, Sagrantino is considered autochthonous, although there are various theories as to its origin. Some believe it to have come from Spain, others say it was imported by the first Franciscan friars, and others still claim that it was brought into Italy by the Saracens.

This DOCG makes a major contribution to the reputation the Region of Umbria has earned as producer of fine wines, known and consumed by popes and governors during the Renaissance. The production zone covers the entire territory of the Communes of Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria, within the province of Perugia. The maximum grape yield must not be over 8,000 kg per hectare of specialized vineyard. The vinification and mandatory aging operations must be done within the communes included in the production zone.

The maximum yield of grapes into wine must not be more than 65% for the Montefalco Sagrantino "Secco" and 45%, referring to weight of the fresh grapes, for the "Passito" wine, the grapes of which are dried for not less than 2 months. Montefalco Sagrantino "Secco" and "Passito" may not be made available for consumption before having been aged at least 30 months, of which at least 12 months in wooden casks for the "Secco", while for the "Passito" aging in wood is not mandatory.

The aging period begins as of December 1st of the year the grapes were grown. Sagrantino Passito goes well with unleavened sweet pastries, especially cookies, and crostate (tarts) with blackberry or red fruit jams. It is drunk as a meditation wine or, when aged, with sharp pecorino cheeses. Sagrantino Secco is suitable roasts, venison, furred game and hard cheeses.