Original: $141.39
-65%$141.39
$49.49The Story
A profound and age-worthy expression of Sagrantino from the Cerrete vineyard. Intense aromas of black cherry, plum, dried flowers, tobacco, balsamic herbs, and exotic spice lead to a powerful palate with firm tannins, remarkable concentration, and exceptional length.
Food Pairing: Pairs best with braised beef, lamb shanks, wild boar, venison, truffle dishes, and aged hard cheeses.
95 Points - Robert Parker's Wine Advocate
The Paolo Bea 2015 Montefalco Sagrantino Cerrete is my favorite wine of this flight (and the most expensive, unfortunately) thanks to the abundant display of black fruit, inky dark concentration, spice and tar. Despite all those rather dark and heavy descriptors and the high 15% alcohol, the wine is surprisingly light on its feet and sprightly. There are lingering tones of exotic or barbecue spice with redwood and spicy cedar. This vintage saw a reduced 38 days of maceration with pump-overs and punch-downs. Giampiero Bea's personal style puts a lot of emphasis on fermentation techniques.
Description
A profound and age-worthy expression of Sagrantino from the Cerrete vineyard. Intense aromas of black cherry, plum, dried flowers, tobacco, balsamic herbs, and exotic spice lead to a powerful palate with firm tannins, remarkable concentration, and exceptional length.
Food Pairing: Pairs best with braised beef, lamb shanks, wild boar, venison, truffle dishes, and aged hard cheeses.
95 Points - Robert Parker's Wine Advocate
The Paolo Bea 2015 Montefalco Sagrantino Cerrete is my favorite wine of this flight (and the most expensive, unfortunately) thanks to the abundant display of black fruit, inky dark concentration, spice and tar. Despite all those rather dark and heavy descriptors and the high 15% alcohol, the wine is surprisingly light on its feet and sprightly. There are lingering tones of exotic or barbecue spice with redwood and spicy cedar. This vintage saw a reduced 38 days of maceration with pump-overs and punch-downs. Giampiero Bea's personal style puts a lot of emphasis on fermentation techniques.
