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Produced from a selection of the Bea estate’s younger Sagrantino vines, principally from the Cerrete vineyard which graces the highest point in Montefalco, with clay and limestone soil infused with small pebbles from an ancient riverbed. Vinified like the flagship "Pagliaro" with a long cuvaison, extending forty to fifty days, then aged one year in stainless steel tanks, two years in large Slovenian oak casks and another year in bottle before release.
A deep, soulful and structured red with black plum, leather, black olive tapenade, dried green herbs and charred meat. Decant for an hour before drinking with braised lamb shank, pappardelle with black truffles, and aged hard cheeses.
Bottled unfiltered. Organic, biodynamic.
