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.