We’re extremely excited to offer our allocation of the newly released 2019 Paolo Bea, Sangrantino “Pagliaro” one of the most sought-after trophy wines among restaurant buyers, collectors, and natural wine purists. 

 Vinous Media gave this bottling its highest rating since the publication began, noting it as spellbinding. 

It ranks among the most age-worthy reds in all of Italy, right alongside the very best Barolos and Brunellos (not to mention French Bordeaux). To put it bluntly, this is a wine you find room for—in your budget and in your cellar. Our “allocation” comes and goes each year in the blink of an eye, so strike while the iron’s hot!

The “Pagliaro” vineyard sits at about 1,300 feet in altitude and is mostly planted to the Sagrantino grape, which is typically harvested in the second half of October. The Beas are known for long macerations of the grapes on their skins during fermentation—40-50 days—after which this wine is aged for one year in stainless steel; two years in large Slavonian oak casks; and another year in bottle before release. Even with all that “pre-aging” in its home cellar, the 2019 is still a dark, brooding, powerfully structured red that gets better over several days open—so don’t rush!

For those new to the Sagrantino, take the leathery spice of  Tuscan Sangiovese and the roasted meatiness of Northern Rhone Valley Syrah and mix it in with the dark and saturated black and blue fruit notes of an Argentine Malbec. 

In the glass, it displays an opaque garnet-black core and an aromatic profile driven by black fruits, turned earth, and wintry spice: black currant, plum, mulberry, and cassis layered with notes of licorice, dark chocolate, baking spices, wild herbs, roasted meat, coffee grounds, humus, and so much more. It is full-bodied and tannic—a thundering herd of a red that will soften, deepen, and become ever-more-soulful over the next 20+ years. This is a primal wine experience—embrace it!