Paolo Bea Cerrete Sagrantino di Montefalco DOCG 2012

Winery Background and History:

Paolo Bea, rooted in Montefalco with family farming since the 1500s, began bottling wines in 1980. The estate spans 15 ha, of which the Cerrete vineyard—over 450 m in elevation—is among the highest in the region. Known for biodynamic, natural viticulture without chemical use, Paolo Bea emphasizes long aging and respecting vintage variation, reflecting centuries-old ancestral practices combined with innovative methods that honor terroir and complexity 

Producer and Wine Maker:

Led by Paolo and his children Giuseppe and Giampiero, the 2012 Cerrete is fermented using indigenous yeasts after a prolonged 45‑day maceration. It undergoes five years of aging—one year in steel and four in large neutral Slavonian oak—followed by extensive bottle rest. No fining or filtration is applied, preserving purity, texture, and the vineyard’s nuanced identity 

Vineyards and Micro Climate:

The Cerrete site, perched at 450–500 m, has clay-limestone soils layered with ancient river pebbles. Its high altitude preserves acidity even in warm vintages while the rocky, mineral-rich soil imparts finesse. The 2012 season yielded balanced ripeness with freshness—ideal for producing intense yet elegant Sagrantino 

Vinification & Aging Methods:

After destemming the grapes undergo a 45‑day maceration. Fermentation is spontaneous in steel. Aging comprises one year in stainless steel followed by four years in large neutral oak barrels, allowing tannins to soften gradually. Extended bottle aging ensures integration and textural harmony 

Tasting Notes:

Deep violet color. The nose opens with woodland berries, plums, cloves, tobacco, moist earth and spice. On the palate the wine is bold yet refined—black and red fruit, leather, anise, and earthy complexity dominate with polished high tannins and a long savory finish 

Food & Wine Pairing:

Best enjoyed with rich roasted or grilled meats like beef, lamb or venison. Also pairs well with game stews, aged cheeses, mushroom dishes, and charcuterie. Its structure and tannic depth complement savory and hearty cuisine

Service Methods and Temperatures:

Serve at 16–18 °C in large Bordeaux-style glasses. Decant for 60 minutes to allow tannin integration and aromatic development

Storage and Aging Potential:

If cellared between 12–14 °C, the wine will age gracefully through at least 2040. Anticipate tertiary evolution into leather, forest floor, spice and dried fruit while retaining liveliness

Grape Varietals & percentage used:

Sagrantino 100 %

ABV (Alcohol by Volume):

15 %

Scores:

Vinous (Eric Guido): 95 points