2011 | Paolo Bea | Pagliaro Secco

Powerful modern reds with the ability to age. A typically New World style of wine characterized by ripe fruit, firm tannins and massive popularity. Characteristics Forest floor Tannin.

Producer Information

Paolo Bea is a leading wine estate in Montefalco, Umbria, which started bottling wine in 1980, though the Bea family's recorded history in the area dates back to the 1500s. The estate is best known in most markets for its Sagrantino di Montefalco although it also produces a range of labels including red and white Umbria IGT, the skin-contact Arboreus white wine, and a Montefalco rosso. The 15 hectare (37 acre) estate is overseen by Paolo Bea's sons Giampero, who looks after the winery, and Giuseppe, who farms the estate. Only five hectares (12 acres) are given over to vineyard, with the remainder producing olives, fruit, vegetables and wheat. Paolo Bea is a founder of the non-interventionist Vini Veri organisation, which stipulates that wines are made in a non-interventionist manner and that grapes are farmed organically and vineyard biodiversity is encouraged. Bea refuses to use copper sulfate in the vineyards, despite it being permitted by organic viticulture certification bodies. This led to the 2013 and 2014 crops being almost entirely wiped out by powdery mildew after unusually wet weather. The 2013 vintage yielded only one wine: the orange Arboreus, made from 150 year-old Trebbiano Spolentino vines trained around small oak trees, harvested by hand and macerated on skins for about one month. The 2014 vintage saw only the San Valentino Umbria rosso produced (in this instance, a blend of 40 percent Sagrantino, 40 percent Sangiovese, and 20 percent Montepulciano). Winemaking is non-interventionist, with no additions (bar sulphur) or fining agents used. The wines are made and aged in a mix of stainless steel and large-format neutral Slovenian casks. Sulphur is only used in tiny amounts at bottling (total sulphur levels are usually printed on the label) and the wines are unfiltered. Many of the wines spend an extended period of time in the cellar prior to release. The Sagrantino is made in both secco and passito versions (the latter is traditionally dried on straw mats on stackable wooden frames). Giampero Bea also consults as a winemaker to the Monastero Trappiste di Vitorchiano (the Trappist convent of Vittorchiano) in Lazio which produces the Coenobium wines.

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