Pagliaro is 100% Sagrantino perched at 1,300 feet elevation. The grapes are harvested toward the end of October and spend up to 50 days on their skins. The wine is aged for one year in stainless steel, two years in large Slavonian botti, and one year in bottle. It shares similar qualities to Rosso de Veo, but there's a darker and more wild expression of fruit and earth.

Paolo Bea leads the discussion on Italy's soulful, magically unique wines. Their family roots in Umbria's Montefalco region stretch back to the 16th century, where they have livestock, vegetables, and fruits. Only five of their fifteen hectares are devoted to vines.