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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. Similar wines in that regard are the Syrah-based wines of the Northern Rhône.
The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1,300 feet in altitude, is dedicated in large part to this grape variety. The harvest of Sagrantino normally occurs during the second half of October. The cuvaison extends for forty to fifty days. The wines is then aged for one year in stainless steel, another two years in large Slavonian oak barrels and, finally, spends one more year in bottle (the wine, like all Bea wines, is unfiltered) before release.