Paolo Bea Montefalco Sagrantino Passito 2009 (375ml)

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Producer	Paolo Bea
Country	Italy
Region	Umbria
Subregion	Montefalco
Varietal	Sagrantino
Vintage	2009
Sku	44862
Size	375ml

  

WA

93

Bea’s rare and mind-bendingly complex passito (the traditional method for making Sagrantino di Montefalco, in fact) comes from pure Sagrantino harvested at a high sugar levels and left to dry on straw mats completely naturally in the upper level of his grand winery. The final wine delivers a visceral blast of Sagrantino essence: spice cake, cured tobacco leaves, peppery black fruits, old leather, and a profound sense of umami. Always released after a significant amount of ageing (thereby increasing its already stunning complexity), it’s an idiosyncratic, deeply enveloping wine that feels like a transmission from another era.

This rare and very special wine, made exclusively from Sagrantino, is harvested late and left to raisin for four months before pressing. As it air dries, a white mold forms that balances and concentrates the acid, sugar and tannins. The grapes, as raisins, contain approximately 30% sugar at this point (January of the following year) and they are then de-stemmed and crushed. Fermentation begins and slowly progresses until the sugar level reaches 16% to 18%; pressing then takes place and the resulting wine carries approximately 90 grams of residual sugar. The wine is then aged in stainless steel for four years or more and then an extra in bottle. It is not produced every year and, when it is, 1,000 to 2,000 half bottles are produced.

The 2009 Montefalco Sagrantino Passito (375 milliliters) opens to a dark, blackish color with very little light penetration. The bouquet is strangely odd, with a sweet component that goes into direct and immediate contrast with a very savory and leathery component that recalls wet earth and porcini mushrooms. Starting with the sweet side, you feel the fruit ripeness with blackberry confit and baked cinnamon tart. The savory side offers volume, fullness and offbeat aromas of medicinal herb, cola, bacon fat and cured mahogany wood. Anticipated Maturity: 2018-2035