The story
Perched at 400 meters above Montefalco, Cantina Le Cimate is a family-run winery founded in 2010 by Paolo Bartoloni on land his family has worked since 1800. Named from the local dialect meaning “on top of the hills,” its 23 hectares of vineyards spread across varied microclimates, focusing on native grapes like Sagrantino and Trebbiano Spoletino, all hand-harvested and vinified in small batches. Beyond wine, the estate produces its own olive oil, salumi, and cheese made with wine marc.
Creators JustUs described a “SAGRANTINO e PRANZO INCREDIBILE,” noting that Paolo’s passion and tradition are “evident in every bottle and in the cozy, family-style lunch they shared with us.” That lunch featured house-made capocollo, salami, and prosciutto alongside Formaggio Ubriaco, Rigatone Senatore Cappelli al Tartufo, and Bistecca di Collo di Maiale Impanata—each a testament to the land’s bounty.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers at Cantina Le Cimate rave about the silky, perfectly cured salame, praising its rich flavor. The overall vibe is one of rustic, heartfelt simplicity, where every bite feels like a warm embrace.
“The salame is also from their own pigs, aged in the underground drying room. Simple but full of flavor.”
What creators say
1 creator has covered Cantina Le Cimate. Most active: JustUs
Cantina Le Cimate is a family-run winery in Montefalco, Umbria, founded in 2010 by Paolo Bartoloni, built on land that has been in the family since 1800. The name 'Le Cimate' comes from the local dialect meaning 'on the top of the hills', as the winery sits at 400 meters above sea level, with 23 hectares of vineyards spread across various microclimates. They focus on native grapes like Sagrantino and Trebbiano Spoletino, with hand-harvesting and small-batch vinification. The winery also produces its own olive oil, salumi, and cheese made with wine marc. Paolo's passion and tradition are evident in every bottle and in the cozy, family-style lunch they shared with us.
Dishes mentioned
Trebbiano Spoletino
This is the classic Trebbiano Spoletino, the 2022 vintage. It's a fresh white wine, very versatile. We paired it with the truffle pasta and it worked perfectly.
Trebbiano Spoletino Superiore
This is the Superiore version, dedicated to Paolo's grandfather. It spends one week on the skins in steel, then 12 months in Austrian Slavonian oak barrels and 12 months in bottle. It's a white wine with notes of apricot and candied peach, very elegant. After 3 years it still has a long life ahead.
Sagrantino 2013
The 2013 Sagrantino. It was a very difficult rainy vintage, but the wine still has 15% alcohol. After 5 years of aging and 10 years total, it's soft, velvety, with ripe cherry and a final hint of hazelnut. Amazing.
Capocollo
This capocollo comes from pigs raised on Paolo's farm. They keep about five pigs a year and produce their own capocollo, salame, and prosciutto, aged in an underground drying room. It's fantastic.
Salami
The salame is also from their own pigs, aged in the underground drying room. Simple but full of flavor.
