Estate: Pioneering winemaker Paolo Bea is renowned for his low intervention, traditionalist methods, and his “quintessential” Sagrantino wines. Located in Montefalco, Umbria in central Italy, the vineyards [in addition to the working farm] are farmed using biodynamic, organic, traditional and low intervention methods. His son Giuseppe now is taking the reins in the vineyard, while his other son Giampiero assists him with the vinification.
Philosophy: “The flavor of our wine is imbedded in the soil, as well as within our agricultural tradition. It emanates from our commitment to working with the rhythms and inconsistencies of nature, rather than trying to manipulate it.”
Winemaking: 25 days skin maceration, fermented with indigenous yeasts in small stainless steel vats. “Two rackings are done early in the fermentation process to remove the heavy deposits. 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 without fining or filtration.” Bottle no. 2540 of 6133 produced in 2016.
Tasting Notes: Deep gold-amber in colour, with aromas of apricot, peach, nectarine, smoky earth, wildflowers and honey. Flavours continue and elucidate the aromas, with mandarin orange and sweet melon joining in. Fresh citrus acidity and green tea tannins integrate with clove, nutmeg, baked apricot and smoky minerality on the silky finish. Shimmering and sumptuous.
20% Grachetto, 20% Malvasia, 20% Chardonnay, 20% Sauvignon, 20% Garganega
Estate Bottle by Paolo Bea
$45 [average price]