January 2016

Paolo and Giampiero Bea: the Sagrantino natural wines Browsing around the Montefalco wine bars, a few miles from where I was born, Paolo Bea’s bottles always called my attention, with those special labels, similar to a vigneron’s notebook. They look hand written.  They detail many things, from how the vintage was, to how the wine was aged, and even list some of the wine’s characteristics.  Just as every wine has its own unique personality, each label of each wine and vintage bottle is also unique. When I finally met Giampiero Bea I understood that these

When I return to my homeland around Christmas time, I cannot keep myself from visiting Giampiero Bea, who always honors us with spectacular tastings. At this time of year, the Sagrantino bunches destined for Passito are resting on mats waiting to reach the perfect pulp concentration.  The grape is drying slowly and naturally in a room, where thanks to manual regulation of the window openings, temperature and humidity are controlled in order to prevent mold. In addition to Passito Sagrantino, a white version of Passito traditionally existed as well, produced from the

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