The entire property encompasses 15 hectares: 5 of which are dedicated to the vineyards, 2 to olives, and the remainder to the fruits, vegetables and grains that are grown. Sagrantino is the predominant grape, covering 60% of the vineyard surface. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white varieties. The vineyards are cultivated organically, all grapes are harvested manually and all wines are bottled without fining or filtration.
|Santa Chiara, Umbria Bianco: A white wine produced from Grachetto, Malvasia , Chardonnay, Sauvignon and Garganega, in approximately equal proportions, planted in the “Pagliaro” vineyard, a site with alternating layers of gravel and clay at 1300 feet above sea level with both east and southwest facing parcels. After crushing, the juice spends at least two weeks macerating on its lees; sulfur is never added. Fermentation occurs in small stainless steel vats at low temperatures. Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled. Approximately 4500 bottles of wine are produced annually.|
|Arboreus, Umbria Bianco Arboreus: is made from a Trebbiano clone known as Trebbiano Spoletino which is trained so that the fruit hangs high above the ground. The vineyards are planted in the low hills between Trevi and Montefalco at an elevation of 650 to 700 feet with a range of parcels facing both to the east and to the southwest. The soil is essentially clay and gravel. Harvest generally occurs during the first two weeks of October. The wine is left in contact with the skins for up to three weeks or more and is then aged in stainless steel tanks for at least two years prior to bottling. Sulfur is never added. Annual production is in the range of 3000 bottles.|
|“Lapideus” Umbria Bianco: Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.|
|Rosso de Veo: The current version of Rosso de Veo is a selection of the Bea estate’s younger Sagrantino vines, principally from the “Cerrete” vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. The wine is not filtered. Production varies depending on vintage … 9000 bottles were produced in 2005, the first year this exclusively Sagrantino-based cuvée was created.|
|Montefalco Rosso San Valentino: This wine is sourced from the San Valentino vineyard in Montefalco the soil of which is dominated by clay. The vineyard is at 1300 feet altitude. The composition of the Montefalco Rosso is 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, all from a 50-year old vineyard containing the constituent grapes. Harvest usually occurs in the final ten days of October. Bea puts all the dry reds through extensive cuvaison. In this instance, the wine usually macerates for approximately 30 days before being racked and prepared for the malolactic fermentation. The wine is aged for 3 years in stainless steel and an additional 4 to 12 months in bottle before release.|
|Montefalco Rosso Riserva Pipparello: The Pipparello vineyard is a hilltop site in Montefalco at 1300 feet above sea level. The soil is clay and gravel. The vines in the Pipparello vineyard are a minimum of 20 years old. Harvest takes place normally during the middle of October. The ultimate wine is a blend of roughly 60% Sangiovese, 25% Montepulciano and 15% Sagrantino. The cuvaison extends for a period between 40 to 50 days. After the alcoholic fermentation this wine spends a year in stainless steel tanks and then two years in large oak barrels and is released after an additional year of bottle-aging.|
|Sagrantino di Montefalco Secco Pagliaro: The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1300 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. Annual production from the Pagliaro vineyard is 15,000 to 20,000 bottles.|
|Sagrantino di Montefalco Passito: 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 prior to its commercial release. The Sagrantino Passito is not produced every year and, when it is made, 1000 to 2000 half bottles are produced.|
Over the past 35 years, Giampiero Bea—both through his own deeply personal wines and his far-reaching influence—has become a cornerstone of our family of growers. Building on the work of his father, a through-and-through farmer whose Umbrian dialect is so thick as to be nearly incomprehensible to outsiders…Read More
BY ERIC GUIDO | AUGUST 19, 2021 From a geographical and varietal point of view, Umbria and Lazio make strange bedfellows, yet they share one thing that keeps them grouped together in my mind: they are the two Italian regions that receive significantly less credit than they deserve. When we think of Umbria, there are
Over the past 35 years, Giampiero Bea—both through his own deeply personal wines and his far-reaching influence—has become a cornerstone of our family of growers. Building on the work of his father…
2014 Paolo Bea Montefalco Rosso San Valentino The 2014 Montefalco Rosso San Valentino is the result of a very difficult vintage for Paolo Bea, though you’d never know it. Here I’m finding an exotic, layered expression, as rosy florals and peppery herbs give way to sweet, crushed strawberries with smoky minerals, hints of soy and
Long ago, sweetness in any form was far rarer than today, and it was prized thusly. In our era of ubiquitous corn syrup, junk food, and soda, it is difficult to imagine a world in which sugar was special, and the overall difficulty in selling sweet wines across all markets testifies to that. Still, sweetness in wine—real wine whose sweetness has not been coerced—remains one of nature’s rare gifts. Producing sweet wines requires a grower to be courageous, as she must wait to harvest and risk late-season vagaries of weather, or, in passito-style wines, assume the risk of air-drying fruit for upwards of half a year in her cellar. Sweet wine production requires prodigious effort for feeble yields, which generally then take longer to produce and longer to sell than their dry counterparts.
The wine shop can be intimidating, with so many different styles of labeling. Here’s help in decoding a dozen basic types.
Buying wine can be a paralyzing challenge. Facing a wall of unfamiliar bottles can frustrate even the most worldly consumer.
Those bottles have labels, of course, often with loads of information about the character and nature of the wine within. But the more detail they offer to knowledgeable wine consumers, the more baffling they seem to the uninitiated.
To cut through the confusion, some wineries simply furnish fewer facts. These wines — often hugely popular ones like Yellow Tail, Barefoot and 19 Crimes — rely on brand names and marketing to build an audience. For dedicated wine lovers, though, the facts are crucial, even if it takes some education to decode a label.
By Eric Asimov
The best examples of these white wines, made with red techniques, are striking and wonderful. Still some dismiss this ancient wine, now trendy once more.
From a distance, what divides white wines from reds seems pretty clear. Yes, the color is obvious, but it’s also the methods of production.
To make red wine, the producer begins by macerating the juice of the grapes with the pigment-bearing skins. This adds not only color to the juice but also tannins, which contribute texture and structure to the darkening wine. When the fermentation is complete and the winemaker is satisfied, the wine is drawn off the skins to begin the aging process.
“Wines like those from Josko Gravner…”
“Farther south, in Umbria, Paolo Bea produces Arboreus, a waxy, bright and juicy wine made of trebbiano spoletino.”
Does not get better than this. Exceptional always but particularly in this vintage. Superb balance with lovely acidity that lifts this wine of important concentration. The terroir of Montefalco rendered to near perfection. NIR
Over the past 35 years, Giampiero Bea—both through his own deeply personal wines and his far-reaching influence—has become a cornerstone of our family of growers. Building on the work of his father, a through-and-through farmer whose Umbrian dialect is so thick as to be nearly incomprehensible to outsiders, Giampiero realized what made Paolo’s wines so special and built a working philosophy around it.
Giampiero Bea—both through his own deeply personal wines and his wide-ranging influence—has become a cornerstone of our family of growers. Building on the work of his father—a through-and-through farmer whose Umbrian dialect is so thick as to be nearly incomprehensible to outsiders—Giampiero realized what made Paolo’s wines so special and built a philosophy around it. In a series of decades that saw Italian winegrowers embracing modern technology whole-hog, Giampiero—as co-founder of the ViniVeri (“Real Wine”) group—advocated for respectful vineyard work, biodiversity, a de-emphasis on technology in the cellar, non-engagement with professional critics, and an overall trust in old agrarian wisdom.
Thirty years ago, a regular customer at the Rosenthal Wine Merchant retail shop presented Neal a bottle of 1985 Montefalco Rosso Riserva from Paolo Bea—a wine he had brought back in his luggage because he wanted so much to share it with him. Neal, no stranger to that sort of pitch, wasn’t expecting much, but the bottle so ignited his imagination that he built in a trip to Umbria a few weeks down the road to make the acquaintance of Giampiero, Paolo’s young son.
GuildSomm Kelli White 18 Oct 2018 Neal Rosenthal throws open the door to his upstate New York farmhouse. Two red-tinted standard poodles spill out from either side of his legs and begin their inspection. I hold out my hands in greeting—one to Neal, one to the dogs. “You made it!” he exclaims, sounding as surprised
For Rosenthal Wine Merchant’s longtime clients, the wines of Azienda Agricola Paolo Bea likely need no introduction. Since the mid-1980s, the bold, unpolished, yet intellectually stimulating and singular wines from this beautiful family farm in Montefalco, Umbria, have delighted and challenged a steadily growing fan base in the United States. Now, each new series of
Neal I’ve been on a skin-contact kick lately. I think that beginning our relationship with Gravner and diving into those wines in a serious way triggered a perspective shift in my brain. While I had always enjoyed “orange wines” and found them interesting, I was never able to “see into” them the way I felt
The nicest aspect of the Thanksgiving holiday weekend is that it gives us a bit of “down-time” to explore the cellar and dig up a few wines to drink at our leisure. So, here is a brief report on a few wonders that have been hanging out underground for awhile … We had the pleasure
The first shipment of the wines of the 2006 vintage from Paolo Bea arrived last week. Yes, five plus years after the harvest the wines have been released. Contrary to the generally high quality wines produced in 2006 from the neighboring zone of Tuscany, the ’06 vintage in Umbria was problematic with grapes struggling to