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 of non-standard training, these ancient vines wrap themselves around the trunks and branches of trees (hence the wine’s name), growing and ripening high above the ground. The wine’s palate is chiseled, markedly tannic (though well-balanced), and driven by resonant acidity, with the marzipan and apricot notes echoing strongly.
Arboreus” is made from a Trebbiano clone known as Trebbiano Spoletino which is trained so that the fruit hangs high above the ground. The vineyards are planted in the low hills between Trevi and Montefalco at an elevation of 650 to 700 feet with a range of parcels facing both to the east and to the southwest. The soil is essentially clay and gravel. Harvest generally occurs during the first two weeks of October. The wine is left in contact with the skins for up to three weeks or more and is then aged in stainless steel tanks for at least two years prior to bottling. Sulfur is never added.
Made with Trebbiano Spoletino, the Paolo Bea 2015 Arboreus sees 22 days of skin maceration and 95 days on the fine lees. Structure is underlined in this vintage that saw very sunny and warm conditions throughout the growing season. There is tannic bite to the wine, but the tannins feel firmly polished instead of feeling dusty, like you sometimes get with skin-macerated whites. To the palate, this full-bodied white is generously textured and creamy with honey, saffron and apricot. The Arboreus vineyard is located eight kilometers from the winery. Production is 11,970 bottles. Anticipated Maturity: 2023-2035
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