Azienda Agricola Paolo Bea 'San Valentino' Umbria Rosso, 2019

Azienda Agricola Paolo Bea 'San Valentino' Umbria Rosso, 2019

Regular price $72.00

Composed of 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, “San Valentino” comes partly from young vines (a dozen years old or younger) which Bea sees as not quite ready for prime time in one of his crus,  and partly from 40- to 50-year-old vines from parcels not destined for inclusion in the crus. Fermented and aged  two years in steel, then transferred to large Slavonian casks for two additional years, this wine spent around 30 days macerating on its skins, yet its texture is quite refined compared to more ferocious vintages of this wine. It soars on the nose and offers a bevy of spice as per usual, but this pulls back short of full-on wildness, and its balance is striking. 

  • Dry
  • Medium Bodied
  • Organic
  • Fruit Forward
  • Medium Tannins
  • Medium Acid

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PAIRS well WITH

  • Red Meat
  • Grilled Foods
  • Roasted Vegetables

Details

From our importer's website:
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.

PARCEL NAMES, SLOPES, AND LOCATIONS
From co-planted parcels in the Pagliaro vineyard, which faces south and southwest at 1,300 feet above sea-level

SOIL TYPES AND COMPOSITIONS
Limestone-clay and gravel

VINE AGE, TRAINING, AND DENSITY
Trained in Cordon

AVERAGE YIELDS
Controlled through severe winter pruning and debugging, yields range widely vintage to vintage

AVERAGE HARVEST DATE AND TYPES
Manual, usually in late September-early October

FERMENTATION
After crushing and destemming, wine ferments spontaneously in stainless-steel tanks, spending at least 2 weeks on its skins

PRESSING
Vertical basket press

TIME ON LEES
c. 12-20 months

MALOLACTIC FERMENTATION
Spontaneous, in tank following alcoholic fermentation

ÉLEVAGE
c. 12-20 months in stainless-steel tanks

PRESS WINE
Blended after pressing

FINING AND FILTRATION
Unfined and unfiltered

SULFUR
No added sulfur, with 40-55 mg/l total sulfur

Compared to the relatively racy Arboreus and the typically chiseled Lapideus, the Santa Chiara often swaggers out of the bottle with macerated peaches, brassy spice notes, a liberal dash of white pepper, and candied citrus. Despite its somewhat explosive and brash personality, it possesses terrific drive and a focused, tannin-derived sense of architecture.

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