Paolo Bea Montefalco Sagrantino "Pagliaro" 2016

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The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1300 feet in altitude, is dedicated in large part to this grape variety. The harvest of Sagrantino normally occurs during the second half of October. The cuvaison extends for forty to fifty days. The wines is then aged for one year in stainless steel, another two years in large Slavonian oak barrels and, finally, spends one more year in bottle (the wine, like all Bea wines, is unfiltered) before release. Annual production from the Pagliaro vineyard is 15,000 to 20,000 bottles.

Bea produces perhaps his most renowned wine from pure Sagrantino grown on the prized hilltop site of Pagliaro, situated at 1300 feet above sea level in Montefalco proper. The only wines that approach Bea’s in that regard are perhaps the most un-sculpted Syrah based wines of the Northern Rhône, but even those feel more constrained compared to top vintages of Pagliaro. Similarly large in scale to the Rosso de Veo, this actually presents with greater precision and nuance, its overall attack more subtle but ultimately no less impactful—direct evidence of a great terroir translated with consummate skill.

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