About The Wine
Sagrantino can be a tricky grape to make delicious wine from, but in the hands of experts like Giampiero Bea, it really starts to shine.
Giampero sources the grapes for this darkly-fruited, herbaceous, and savoury wine from the Bea family's Pagliaro vineyard on the top of a hill in Montefalco, Umbria. The grapes are completely de-stemmed and fermented with indigenous yeasts for six weeks. Ageing takes place for a year in stainless steel and in old foudres for three years. This is a wine that takes time to reach perfection!
As with all Paolo Bea wines, there are no additives, additions, filtering, or filtrations in the winemaking, save for a touch of sulphur at bottling.
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The Bea family has roots in the town of Montefalco, Umbria that go back to the sixteenth century, which means they've had plenty of practice in making outstanding wines using traditional methods.
Paolo Bea is the figurehead of the Bea estate today, having learnt to grow vines and make wine from his father. He works with his sons Giampiero and Giuseppe, as well as his wife Marina, to sustainably care for eleven hectares of vineyards without the use of chemical pesticides or herbicides, in harmony with nature around him.
In the winery, winemaker Giampiero Bea also takes a traditional, natural approach, using plenty of skin contact and eschewing any additives except sometimes a dash of sulphur.

Photo credit: Alexander Gable.