At a glance

Producer

Paolo Bea

Region

Umbria, Italy

Grape variety

Sagrantino

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Intense blackberry, black cherry, with hints of leather and earth

Evolution: Development of complex tertiary aromas such as truffle, spice, and dried herbs

At peak: Seamless integration of tannins and vibrant fruit balanced by earthy complexity

Structure

Acidity

Vibrant and fresh

Tannins

Firm and grippy, typical of Sagrantino

Alcohol

Approx. 14.5%

Aging potential

20+ years from vintage due to grape and producer quality

Drinking window

Peak drinking

2032 to 2045

Optimal window

2028 to 2048

Current status

Approaching maturity

Current condition

Good structure with developing tertiary notes

The firm tannic structure and vibrant acidity of the Sagrantino grape combined with Paolo Bea's traditional winemaking approach give this wine exceptional longevity. The 2020 vintage in Umbria was balanced, supporting long-term aging with increasing complexity emerging after 8-10 years.

Food pairing

Roasted game meats, braised beef, aged hard cheeses like Pecorino, and hearty stews

Serving

Serving temperature

18-20°C / 64-68°F

Decant

Yes (1-2 hours) — To soften the tannins and allow the complex aromas to fully express

Sustainability

Sustainability score: 8/10

Biodynamic farming methods, minimal intervention, use of natural yeasts, water conservation efforts, energy-efficient winery operations

Paolo Bea is recognized for sustainable and biodynamic farming practices minimizing chemical inputs and promoting biodiversity. The winery focuses on energy efficiency and reducing water usage. While exports increase carbon footprint, the commitment to organic and biodynamic farming supports overall sustainability.