Idiosyncratic and Transformative Wines of Paolo Bea

Wine is a blend of roughly 60% Sangiovese, 25% Montepulciano and 15% Sagrantino.

Similarly large-scaled as the San Valentino above, the Pipparello is more overwhelmingly brooding, and even more intense in its concentration. The ultra-savory nose is a thick swamp of camphor, black olives, fresh tar, and sandalwood, with pretty hightoned spices lurking in the background. Its palate is arrestingly dense, yet it carries an incredible amount of energy given its overall disposition. This is a rough-and-tumble, wholly uncompromising wine without a polite bone in its body, yet it still manages to be erudite and nuanced—an embodiment of the spirit of the Bea style at its most extreme. - Rosenthal Wine Merchants

100% Sagratino 

Bea produces perhaps his most renowned wine from pure Sagrantino grown on the prized hilltop site of Pagliaro, situated at 1300 feet above sea level in Montefalco proper. The only wines that approach Bea’s in that regard are perhaps the most un-sculpted Syrah-based wines of the Northern Rhône, but even those feel more constrained compared to top vintages of Pagliaro. Similarly large in scale to the Rosso de Veo, this actually presents with greater precision and nuance, its overall attack more subtle but ultimately no less impactful—direct evidence of a great terroir translated with consummate skill. - Rosenthal Wine Merchants