Montefalco Sagrantino Passito Paolo Bea 2011
The Montefalco Sagrantino Passito Bea sees its origins on Montefalco hills in town Pagliaro at about 400m above sea level. Exposed to East-South-Wes, the Sagrantino grapes are grown on clay soils spurred cordon with 2,800 plants per hectare, limited at 40 quintals. The manual harvest takes place in the 2nd week of October and the grapes are immediately put on racks to dry. The drying process is left going on for four months on the Trasimeno cannucciola racks in natural ventilated areas. Fermentation lasts 36 days on the skins separated from the stalks. Then follow the maturation in steel for 50 months and in bottle for another 12 months.
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.