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|Appellation/Sub-Region||Umbria Rosso IGT|
|Vineyard/Cellar Practices||Certified Organic, Low-Intervention/Natural Wine, Vegan|
Paolo Bea is one of the more renowned producers in Umbrian winemaking, situated in the historic region of Montefalco. The Bea family has been documented to have been in the region as early as 1500, and the estate is quite small, encompassing 15 hectares of which only 5 are vineyards. They have 2 hectares of olive trees for oil production and the rest is devoted to fruit, vegetables, and grains, producing most of what the Bea family consumes daily. Paolo Bea is the senior member of the family, with his sons, Giuseppe and Giampiero, helping him with the farming, winemaking, and commercial aspects of the winery. The vineyard is dedicated to 60% sagrantino, with the remaining 40% being sangiovese and montepulciano, with a small parcel planted to several white grape varieties, all of which are farmed organically and harvested by hand. According to importer Rosenthal Wine Merchants, “Bea’s wines remain singular--boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients”. The sagrantino grape is indigenous to the Umbria region, prized for its dense, focused dark fruit flavors, robust tannins, and high antioxidant levels. Concentrated and inky, this bottle is made from sagrantino macerated for 45-50 days, then aged for three years (two years in stainless steel, one year in oak). It offers intense, spicy red and dark fruit notes backed by firm, earthy tannins; perfect for pairing with robust, earthy dishes like sausage with wild mushrooms and cheese. Certified organic, low-intervention/natural wine, vegan.