At a glance

Producer

Paolo Bea

Region

Umbria, Italy

Grape variety

Sagrantino

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Notes of black cherry, plum, dried herbs, licorice, leather, and earth; tannic and structured palate

Evolution: Over next 5-10 years, will gain tertiary notes of tobacco, forest floor, and truffle with softer tannins

At peak: Complex, layered with harmonious tannins and integrated acidity, long savory finish

Structure

Acidity

Medium-high, balanced freshness

Tannins

High, firm and grippy, hallmark of Sagrantino

Alcohol

14.5%

Aging potential

20+ years expected with proper storage

Drinking window

Peak drinking

2028 to 2047

Optimal window

2023 to 2050

Current status

Approaching optimal drinking window; still evolving

Current condition

Youthful tannins and pronounced structure, beginning integration of secondary aromas

The Sagrantino grape’s naturally thick skins and high tannin content enable prolonged aging; 2015 was a strong vintage in Umbria with good phenolic maturity, thus extending the wine’s life beyond a typical 10-15 year frame to 20+ years.

Food pairing

Pairs well with rich roasted meats, game, aged hard cheeses, and truffle dishes; also great with hearty stews and mushroom-based recipes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften the robust tannic structure and open the complex aromatics

Sustainability

Sustainability score: 8/10

Paolo Bea uses organic viticulture, minimal intervention winemaking, promotes biodiversity in vineyard, uses local native yeasts, limits herbicide/pesticide use, employs water conservation methods and solar energy at estate

The sustainable farming practices, organic certification, and energy/water conservation efforts contribute positively to environmental impact. Although not fully biodynamic, their approach emphasizes balance with nature and reduced chemical inputs. Carbon footprint is moderate considering international exports but mitigated by emphasis on local markets and efficient packaging.