The relationship of the Bea family with agriculture in Montefalco was born in remote times: some historical sources tells of this relationship as early as the 16th century and of a transfer to Santa Chiara Monastery of a land planted with vines in 1790 (the official year of foundation of the company, according to the Bea family ). This centuries-old history has allowed Giampiero Bea, the current owner, to inherit a great treasure of experiences related to the practice of wine production, along with a conception of his work deeply anchored to strict respect for tradition. Moreover, Giampiero’s philosophy is inspired by the principles of natural viticulture, characterized by an almost entirely manual approach to the vineyard and its development with organic techniques such as treatments based on seaweeds, propolis and copper, sulphur and herbal teas. Even in the cellar fermentations take place spontaneously and last an unspecified time, with manual fulling and replacement, prolonged contact of the wine with the skins and exclusive aging in large oak barrels before bottling; all with a really homeopathic addition of sulphites stabilizers.
All these practices are often summarized in the labels of Bea wines, as in the case of this Sagrantino di Montefalco Cerrete, made with grapes coming from a historic vineyard of the homonymous place, at 400 meters above sea level.
With a deep and impenetrable ruby color, this 2010 vintage initially smells of orange peel, white chocolate and Sichuan peppe,r while slowly begin to emerge sensations of fresh and crisp red fruit, blackberry jam, dried red flowers and roasting. The mouthfeel is immediately characterized by refined and silky tannins which gradually give way to a pleasing contrast between sensations of texture and refreshing notes of blood that continue in a very long persistence.
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