Azienda Agricola Paolo Bea 'Pagliaro' Montefalco Sagrantino Secco, 2016

Azienda Agricola Paolo Bea 'Pagliaro' Montefalco Sagrantino Secco, 2016

Regular price $118.00
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The 2016 Azienda Agricola Paolo Bea 'Pagliaro' Montefalco Sagrantino Secco boasts the unique flavors of the local Sagrantino grape, harvested in late October from the high-altitude Pagliaro vineyard. After a long cuvaison, the wine is aged for a total of three years before being released, resulting in a rich and complex flavor profile. Pair with roasted meat and rich pastas.

  • Dry
  • Full Bodied
  • Pronounced Tannins
  • Organic
  • Vin Natural
  • Medium Acid
  • Fruit Forward

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PAIRS well WITH

  • Grains & Pasta & Rice
  • Red Meat
  • Smoked Foods

Details

From our Importer: The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1,300 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.

References in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. Azienda Agricola Paolo Bea is a classic Italian fattoria, producing wine, raising farm animals for trade and home consumption, and working the land to produce olives, fruits, and vegetables. At the time Neal began working with the family in the late 1980s, a young and ambitious Giampiero Bea was learning the ropes alongside his father Paolo—a through-and-through farmer with an Umbrian dialect so thick as to be nearly incomprehensible to outsiders. Paolo produced shockingly expressive wines using a bare minimum of technology, and while these staunchly old-school wines were out of step with the modernization-happy Italian trends of the 1980s and 1990s, they resonated deeply with Neal and with our clients—and they continue to do so decades later.

Giampiero has long been at the helm of Azienda Agricola Paolo Bea, and his commitment to healthy farming and low-intervention cellar work has made him a pillar in the Italian natural wine community. But it is Paolo’s approach—so bred-in-bone as to seem instinctual—that guides the estate to this day, given voice and definition through Giampiero’s remarkable work.

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