ABOUT THIS WINE
Fermentation: After crushing and destemming, wine ferments spontaneously in stainless-steel tanks. Cuvaision lasts 45-55 days. Pressing: Vertical basket press Time on Lees: c. 24 months Malolactic Fermentation: Spontaneous, in tank following alcoholic fermentation levage: c. 24 months in stainless-steel tanks followed by 36 months in large Slavonian oak botti Press Wine: Blended after malolactic Fining and Filtration: Unfined and unfiltered Sulfur: No added sulfur, with 50-75 mg/l total sulfur
ABOUT THIS PRODUCER
References in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. 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. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery.
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.
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