PAOLO BEA
- Martina Wong
- Jan 3, 2017
- 7 min read
“Nature should be observed, heard, [and] understood, not dominated.”
This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea,
The senior member of the family, is the guiding force behind the production of this series of intense and idiosyncratic wines. Each bottle provides an indication of the total produced that year, and many feature a slight presence of sediment, demonstrating the wholly natural methods of production. Bea’s approach is firmly rooted not so much in the desire to translate provenance, but in the absolute necessity of articulating Montefalco’s terroir: “Nature should be observed, heard, [and] understood, not dominated.” Thus, his protocol is essentially noninterventionist—a means of realizing a genuine articulation of terroir uncompromised by practices that may insulate the wine from harm but ultimately produce a disingenuous wine. Paradoxically, this approach does not preclude the use of technical developments that lessen the burdens of labor-intensive vinification; rather, Bea is desirous of cultivating a balance between tradition and modernity.
Santa Chiara, Umbria Bianco
Zone of vines: Hills of Montefalco, about 400 m.s.l., location Pagliaro '88. Exposure: EAST-SOUTHWEST Type of soil: Clay Weather:: Dry years with some bizarre weather. Judgment of the season: 'AUTHORITATIVE' Care of vines: trained on wire, with 2,400 plants for hectare. Yield for hectare: 80 quintiliters Harvest data (late harvest): September 15th Grapes: 20% Grechetto,20% Malvasia, 20% Chardonnay, 20%Sauvignon, 20% Garganega Degress of Alcohol: 13,5%
Harvest: by hand, with transport of grapes in small steel containers. Fermentation: on the skins, stems removed the same day the grapes are harvested, no sulphur added. Fermentation process: 15 days with the skins. Aging process: 1 year in stainless steel Characteristics: soft, well balanced, viscous, aromas of fresh bread and dried figs. Recommended Pairings: antipasto, pasta, fish, roasted white meats
Total bottles for 2007 harvest: n°4.500 75,0 cl bottles
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
Zone of vines:Low Hills between Trevi and Montefalco, about 200 m.s.l., Exposure: EAST-SOUTHWEST Type of soil: clay alternating with layers of gravel Weather:: Very balanced season Judgment of the season: "GOOD" Care of vines: trained on wire, with 2,400 plants for hectare. Yield for hectare: 80 quintiliters Harvest data (late harvest): second half of October Grapes: 100% Trebbiano Spoletino Degress of Alcohol: 13,5% Harvest: by hand, with transport of grapes in small steel containers. Fermentation: on the skins, stems removed the same day the grapes are harvested, no sulphur added. Fermentation process: 21 days with the skins. Aging process:2 years in stainless steel of which 232 days with the dregs. Characteristics: hints of very ripe fruit (apricot), dried flowers and honey. Recommended Pairings: pasta dishes, grilled fish, vegetables, fresh fruit Total bottles for 2006 harvest: n°3.300 75,0 cl bottles
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.
SANVALENTINO
Zone of vines: Montefalco's hill 400 m.s.l., SanValentino Exposure: EST-SUD-OWEST Soil type: Clayey Farming system: Spurred cordon, about 2,000 plants for hectare Yield for hectare: 50-60 q.li Harvest Date: 2nd week of October Grapes: Sangiovese, Montepulciano e Sagrantino, Weather: balanced for both rainfall season for daylight. Degrees of Alcohol: 13,5% Harvesting: Manual, with transport of the grapes in small stainless-steel Fermentation type : with husks separated from the green at the time of harvest Days of fermentation and maceration on the skins: 40 Aging wine / number months : 12 months in stainless steel, 24 months in oak barrels large, 12 in bottle Wood type: Large oak barrels for 25/30 Hl. Features: dry, harmonic Suggested pairing: pasta, red meats, cheeses. Total bottles:n°16.600 cl.75
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.
Rosso de Veo
Zone of vines: Hills of Montefalco 400/430 m.s.l., Cerrete Exposure: EST-SUD-OWEST Type of soil: Clay. Silt and layers of river pebbles Care of vines: trained on wire, about 2.000/2.300 plants for hectare Yield for hectare: 50 q.li Harvest date: 1st half of October Weather: 2005 was characterized by a summer "BEAUTIFUL", very balanced, both extraordinary rainfall for daylight. Grapes:100% Sagrantino Degress of Alcohol: 14,0% Harvest: Manual, with transport of the grapes in small stainless Fermentation: peel separated from the stems at harvest time No. of days fermented and macerated: 46 Aging of wine: 12 months in steel, 24 in wooden barrels for 25/30 Hl. great and then to 12 months in bottle Characteristics: balanced, round, crisp, balanced Recommended pairings: roasts, cheeses and dry cakes Total bottles: No. 9120 bottles cl.75 (all individually numbered)
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 RISERVA PIPPARELLO
Zone of vines: Hills of Montefalco, 400 m.s.l."CAMPO PIPPARELLO" Exposure: EAST-SOUTHWEST Type of soil: Clay Meteorological conditions: Summer Weather balanced with low rainfall and dry temperature. Judgment of the year: "Very BIG!" Care of vines: trained on wire, with about 3,000 plants for hectare Yield for hectare: 65-70 quintiliters Date of harvest: second week of October Grapes: 60% Sangiovese, 25% Montepulciano, 15% Sagrantino Degrees of Alcohol: 13,0% Harvest: by hand, with transport of grapes in small steel containers Fermentation: on the skins, grapes separated from stems the same day they are harvested. No. of days of fermentation and maceration: 42 Aging of wine: 12 months in steel, 24 months in large 20 hectoliter oak barrels, 12 months minimum in bottle Characteristics: dry and soft, aromas of vanilla, juniper, and minerals Recommended pairings: pasta, red meat, cheese Total no of bottles: 9.520 75,0 cl bottles (all numbered individually).
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 PAGILARO
Zone of vines: Hills of Montefalco, 400 m.s.l., location Pagliaro Exposure: EAST-SOUTHWEST Type of soil: Clay Care of vines: trained on wire, with about 2,800 plants for hectare Yield for hectare: 50-60 quintiliters Date of harvest:2nd week of October Grapes: 100% SAGRANTINO Weather:: 'EXTRAORDINARY' season, very balanced, equal parts of rain and sun Degrees of Alcohol: 14,5% Harvest: by hand, with transport of grapes in small steel containers Fermenation: on the skins, with the stems separated the day the grapes are harvested. Number of days of fermentation and maceration: 46 Aging of wine:12 months in steel, 24 months in large oak barrels, 9 months in bottle Type of wood: Slavonian oak Characteristics: dry, supple, full, aromoas of vanilla, dried prunes and figs, blackberries Recommended pairings: savory and gamy red meats. Also goes well with pasta and is wonderful with crusty tarts with prune or apricot preserves. Total bottles: 19.184 75,0 cl. bottles (all individually numbered) and 210 Magnum 150 cl. and 99 Super Magnum 300 cl. bottles (all individually numbered).
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.
Comments