2007 | Paolo Bea | Pagliaro Secco (Magnum) Sale

2007 | Paolo Bea | Pagliaro Secco (Magnum)

Red Wine: 2007 | Paolo Bea | Pagliaro Secco (Magnum)

Good full saturated ruby. Expressive aromas of red and dark berries, botanical herbs and cracked pepper; a hint of violet emerges with aeration.

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Producer: Paolo Bea

Ratings: V | 91

Vintage: 2007

Size: 1.5L

ABV: 14.5%

Varietal: Sagrantino

Country/Region: Italy, Umbria

Detailed Description

Good full saturated ruby. Expressive aromas of red and dark berries, botanical herbs and cracked pepper; a hint of violet emerges with aeration. Then deep and rich, offering blackberry, quinine and cherry cola flavors complicated by faded flower nuances. The long, penetrating finish features a bitter chocolate and herbal note.

Reviews:

• Vinous: Good full saturated ruby. Expressive aromas of red and dark berries, botanical herbs and cracked pepper; a hint of violet emerges with aeration. Then deep and rich, offering blackberry, quinine and cherry cola flavors complicated by faded flower nuances. The long, penetrating finish features a bitter chocolate and herbal note. This is drinking well now but ought to last and improve another ten years easily in a good cellar. Spent 12 months in stainless steel containers and then another 28 in large oak barrels.

Producer Information

Paolo Bea is a leading wine estate in Montefalco, Umbria, which started bottling wine in 1980, though the Bea family’s recorded history in the area dates back to the 1500s. The estate is best known in most markets for its Sagrantino di Montefalco although it also produces a range of labels including red and white Umbria IGT, the skin-contact Arboreus white wine, and a Montefalco rosso. The 15 hectare (37 acre) estate is overseen by Paolo Bea’s sons Giampero, who looks after the winery, and Giuseppe, who farms the estate. Only five hectares (12 acres) are given over to vineyard, with the remainder producing olives, fruit, vegetables and wheat. Paolo Bea is a founder of the non-interventionist Vini Veri organisation, which stipulates that wines are made in a non-interventionist manner and that grapes are farmed organically and vineyard biodiversity is encouraged. Bea refuses to use copper sulfate in the vineyards, despite it being permitted by organic viticulture certification bodies. This led to the 2013 and 2014 crops being almost entirely wiped out by powdery mildew after unusually wet weather. The 2013 vintage yielded only one wine: the orange Arboreus, made from 150 year-old Trebbiano Spolentino vines trained around small oak trees, harvested by hand and macerated on skins for about one month. The 2014 vintage saw only the San Valentino Umbria rosso produced (in this instance, a blend of 40 percent Sagrantino, 40 percent Sangiovese, and 20 percent Montepulciano). Winemaking is non-interventionist, with no additions (bar sulphur) or fining agents used. The wines are made and aged in a mix of stainless steel and large-format neutral Slovenian casks. Sulphur is only used in tiny amounts at bottling (total sulphur levels are usually printed on the label) and the wines are unfiltered. Many of the wines spend an extended period of time in the cellar prior to release. The Sagrantino is made in both secco and passito versions (the latter is traditionally dried on straw mats on stackable wooden frames). Giampero Bea also consults as a winemaker to the Monastero Trappiste di Vitorchiano (the Trappist convent of Vittorchiano) in Lazio which produces the Coenobium wines.