From an agrarian, medieval town grown by naturalist Paolo Bea. Younger Sagrantino vines, from the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. long cuvaison which extends forty to fifty days. 

The harvest of Sagrantino normally occurs very close to Halloween. The cuvaison extends for forty to fifty days extracting a stainingly potent wine. Evolving for 2 years in Slavonian oak then 1 year in steel and 1 in more in bottle (unfiltered), Bea wines dont use any chemicals and farm with accordance to the phases of the moon. Sagrantino is a rare grape mastered by the town of Montefalco. Flavours and aromas are somewhere in the world of tea leaf, incense and wild berries.

From forested and uncultivated lands, Montefalco Sagrantino has powerful earth flavors like liquorice and black tea complented by plummy rich fruit. This wine is Umami and meditative, with a clear minerality from calcareousclay, with limited presence of skeleton. Sagrantino's name is thought to be derived from "sacre" meaning “sacred” and was very close to extinction after the second world war.

Umbrian Sangiovese blended with 25% Montepulciano, and 15% Sagrantino with a pleasing farm-fresh vegetal sense of umami and a refreshing hint of salinity. Montefalco, deemed one of the 'Borghi più belli d'Italia', is a Romanesque, Gothic hill town in Umbria. The Bea familly estate has been local farmers here since the 1500's. 

Small production of pre-phylloxera rootstock Trebbiano Spoletino (a far cry from boring bulk Trebbiano), vines up to 130 years old, the wine spending at least two weeks on skins. A perfect balance of tannins and acidity.