Sagrantino Di Montefalco Pagliaro Paolo Bea 2015
Sagrantino di Montefalco ferments for 45 days on the skins without the stalks, then ages for 12 months in stainless steel and another 24 months in large oak barrels. Finally it rests for another 12 months in the bottle before being marketed.
The constant commitment is aimed at seeking the best balance between the natural process of nature and the action of man, without the use of synthetic chemistry and forced stabilization aimed at accelerating the "readiness to drink". The cellar seeks the freedom to make wine with the flavors of the land from which it comes, according to the idea of assisting nature and not dominating it. The opposite is nothing but a mad illusion.
"... nature must be observed, it must be listened to, understood, not dominated."
Day by day, with family baggage, but also continuing to collect the memories and experiences of the older winemakers, observing nature and reading the lunar, we try to identify the best coexistence between modernity and naturalness.
In summary the idea of production tends to: respect nature, contributing with our work to maintain the balance of the flora and fauna of the land of origin, safeguarding the flavors of the earth, avoiding the use of synthetic chemistry, both in the vineyard and in the cellar, waiting for the natural cycles to be completed, without hurry, avoiding any artificial acceleration, obtaining healthy products for health.