Paolo Bea is to Montefalco as Biondi Santi is to Montalcino and Gaja to Piemonte. Bea's wines are the most coveted from the Montefalco region. Like Gaja, Bea produces wines in "his" style, take it or leave it. There are a great many fans of the Paolo Bea style that "take it" as evidenced by the scarcity of his wines.
The Sagrantino in this cuvee is from the younger vines that make the Pagliaro, which is the top wine from Paolo Bea. Like the other Bea wines, the long maceration creates a deeply pigmented brooding wine. It is structured and complex with dark fruits, cocoa, camphor, and a woodsy note. Decant this for at least an hour, or forget about it for 10 years.
Grapes: 65% Sagrantino, 25% Sangiovese, 10% Montepulciano
Maceration: from 30 to 40 days
Wine maturation: at least 12 months in stainless steel, at least 24 in large Slavonian Oak barrels at least 12 months in bottle
Characteristics: balanced, round, dry, harmonious
Recommended pairing: cold cuts, pasta dishes, roasted red meats and cheeses