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Paolo Bea, Sagrantino di Montefalco Pagliaro, 2010

Red Wine from Other Italy, Italy
$129.99
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Pagliaro is Paolo Bea's most renowned wine: pure Sagrantino from a single hilltop vineyard in Montefalco, made with no shortcuts at all. The vineyard sits at 1,300 feet in the Umbrian hills. Its soil alternates layers of gravel and clay, with parcels facing east and southwest. Then comes the part that sets Bea apart: a spontaneous fermentation in steel with no temperature control. The wine is bottled without fining or filtration. Paolo was a dyed-in-the-wool farmer, and his son Giampiero has long run the estate and is now one of the pillars of Italian natural wine. Still, the place is an old-fashioned Umbrian fattoria that also raises animals and grows olives, fruit and vegetables (Montefalco's archives place the Bea family there as early as 1500). If you want to know what Sagrantino can be when nobody cuts corners, this is the bottle to try.

Shipping

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  • Nationwide Access: Flat-rate shipping available to most U.S. states with delivery in 3-5 business days.
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  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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Robert Parker

94 points

"I was absolutely impressed by this wine from Giampiero Bea. In fact, I bought a second bottle to share with my colleagues at the Wine Advocate year-end editorial meeting. The 2010 Sagrantino di Montefalco Pagliaro is gracefully tamed and tranquil. All those biting tannins that you might expect from the structured Sagrantino grape have been delicately subdued and rendered silky and smooth. It's magic. The wine opens to a dark garnet color with luminous ruby-like sparkles. The bouquet delivers fine aromas of dried cherry and exotic spice. This is one of the nicest wines I have tasted from this creative producer in Umbria, and the wine is drinking mostly beautifully starting at this very moment in time." —Monica Larner

More about Paolo Bea

Montefalco's old-school radical. Paolo comes from a lineage reaching back 500 years; today he practices unrelenting non-interventionism—no additions except sulfur, no fining, no filtering, stainless steel and large Slovenian oak. His Sagrantino di Montalcino (both dry and passito versions) tastes like iron, cinnamon, and the earth of Umbria. A winemaker who won't compromise.

Wine Details

  • Grape Variety

    Sagrantino

  • Vintage

    2010

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Pappardelle with wild boar ragù, lamb shoulder braised with black olives, roast pigeon or guinea fowl, and aged pecorino.

Tasting Profile

Expect the classic Montefalco Sagrantino profile: blackberry, black cherry and plum with earthy, spicy and dried-herb notes, plus a rustic, savoury edge typical of Bea's unfined, unfiltered style. It is full-bodied, with fresh acidity and some of Italy's firmest tannins (think Barolo's grip with darker fruit), and finishes long, dry and savoury. It's a wine built to age.

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