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but typically from younger vines (often less than 25 years old) or from parcels that didn't quite make the cut for the top wine in a given vintage
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utilizing 100% whole-cluster fermentation and aging in neutral Burgundy barrels to prioritize structural integrity
the Irouléguy region's unique climate
The 2019 vintage was warm and generous
2019 Paolo Bea, Sagrantino di Montefalco, Secco Pagliaro Region_Cognac but typically from younger vinesPagliaro is the historic heart of the Bea estate, a hillside vineyard just outside Montefalco that has been farmed by the family since the early 20th century. The wine takes its name from the local word for a straw stack once used in the fields. At Paolo Bea, Sagrantino is handled with patience: fermentations can last a month or more with extended time on the skins, followed by several years in large Slavonian oak casks. The goal is not to soften the
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