Paolo Bea

One of the early success stories in the modern-day revival of skin-macerated white wines, Bea’s beloved “Arboreus” originates from exceedingly old Trebbiano vines in the village of Spoleto. A striking instance... Read More

Similarly large-scaled as the San Valentino above, the Pipparello is more overwhelmingly brooding, and even more intense in its concentration. The ultra-savory nose is a thick swamp of camphor, black olives, fresh tar, and sandalwood,... Read More

The Paolo Bea Montefalco Sagrantino Cerrete is intense in nearly every aspect, with a deep violet color, robust tannins, and power that announces itself from the first aromas through the persistent finish. Despite all of this... Read More

Bea produces perhaps his most renowned wine from pure Sagrantino grown on the prized hilltop site of Pagliaro, situated at 1300 feet above sea level in Montefalco proper. The only wines that approach Bea’s in that regard... Read More

Bea’s rare and mind-bendingly complex passito (the traditional method for making Sagrantino di Montefalco, in fact) comes from pure Sagrantino harvested at a high sugar levels and left to dry on straw mats completely naturally... Read More

This sun-marked 2019, clocking in at 14% alcohol and with a formidable 45-day maceration, is a potent and brooding wine that makes no concessions to polite society. Significant in its tannins, it nonetheless presents them in such... Read More

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... Read More