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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 5 notes) - hiding notes with no text | | | Tasted by JRavn on 10/11/2023 & rated 93 points: best sweet wine ever. Punchy, elegant and brooding at the same time (236 views) | | | Tasted by peternelson on 7/26/2016 & rated 92 points: Tasted at the winery: Prune-like, candied plum, cherry, siky, lush, intnse tangy aspect; not heavy, slightly sweet with good lift, medium long finish. Very nice classic passito. 11% (2065 views) | | | Tasted by prism on 12/19/2015: Opened for two hours. Delicious, thought-provoking; as savory as it is sweet. Bottle no. 1016. I very much enjoy Sagrantino, am a big fan of Paolo Bea, and have always wanted to try his Passitos. A friend (thanks, T I!) surprised us last night by bringing this for a dessert offering. A great treat. (2124 views) | | | Tasted by kevinacohn on 4/18/2015: Paolo Bea Private Dinner (In Vino, New York, NY): From 375ml. Bea's Passito could well be my death bed wine, although this isn't my favorite vintage of it. Balsamic notes dominate, joined by a mélange of herbs. The pairing, with Taleggio and pickled kumquats, was excellent: I loved how the sweetness and savory qualities of the wine cut into the fat of the cheese and the brine of the fruit. I suggest serving slightly below room temperature, which seemed to bring out the best in the wine. Bottle #589. Rated 1 on a scale of -1 to 3. (3311 views) | | | Tasted by kevinacohn on 2/16/2015: Paolo Bea Visit (Az. Agr. Paolo Bea, Montefalco, Italy): From 375ml. Bea's passito is utterly unique. The drying of the grapes, which concentrates the aromas and flavors, combined with maturation exclusively in stainless steel, produces the purest and most intense expression of Sagrantino. This is less sweet and viscous than recent vintages—like a dry Sagrantino that somehow ended up with a little residual sugar. Maple, herbs, dates, and smokey notes. The perfect accompaniment to Parmigiano Reggiano. Bottle #1434. Rated 2 on a scale of -1 to 3. (3646 views) |
| Paolo Bea Producer websiteSagrantinoFrom Wikipedia, the free encyclopedia
Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines.
It is grown primarily in the village of Montefalco and its surrounding areas, with only 250 acres (1.0 km2) dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely known outside of Italy, even though it was granted DOCG status in 1991.
The origins of the grape are widely disputed, but what is known is that it was used primarily for dessert wines for many years, the grape being dried in the passito style, much like a Recioto di Valpolicella. At some point, the wines were made in a dry style, and that is how they are primarily produced today.
The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.
The Sagrantino di Montefalco DOCG requires 100 percent sagrantino used, with a required 29 months aging before release. Sagrantino is of excellent storability.
A more approachable and affordable Montefalco Rosso usually contains only 10-15% sagrantino and allows up to 70 percent sangiovese and other grapes in the blend.
A passito is still made, a thick, syrupy wine with raisin and blueberry qualities. The alcohol content is around 14 percent.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorUmbria On weinlagen-infoMontefalco On weinlagen-info |
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