This rugged inland province is famous not only for its wines but also the fine Umbrian truffles that are harvested here each year. Umbrian winemakers have worked tirelessly for the preservation of one of Italy’s least-known noble grapes, Sagrantino. Responsible for the eponymous Sagrantino di Montefalco as well as being a component of Rosso di Montefalco, Sagrantino has the power and structure of the biggest wines in Italy, yet still shows opulent fruit redolent of mixed wild berries. The Rosso is mostly made up of Sangiovese, with Sagrantino adding depth and character. There is a long history of Sangiovese-based wines in Umbria, and they are, as in Chianti, generally blended with Colorino or Canaiolo. The Umbrian versions are a bit more astringent in the mouth, with faint almond notes on the nose and the palate. They make excellent companions for wild game and, naturally, anything made with Umbria’s famed truffles.