Wine Portfolio / “Arboreus”, Trebbiano Spoletino, Umbria Bianco

Paolo Bea

Montefalco

“Arboreus”, Trebbiano Spoletino, Umbria Bianco

SKU BPAR

“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. Annual production is in the range of 3000 bottles.

SKU: BPAR Category: White

At a Glance
In the Vineyard
In the Cellar
In the Glass

APELLATION
IGT Umbria Bianco

UVAGGIO
Trebbiano Spoletino (100%)

AVERAGE ANNUAL PRODUCTION
3,000 bottles

AVERAGE ALCOHOL BY VOLUME
13.5%

AVERAGE RESIDUAL SUGAR
< 5 g/l

PARCEL NAMES, SLOPES, AND LOCATIONS
From multiple sites on the plains and in the low hills near Spoleto, between Montefalco and Trevi. Sites face east and southwest

SOIL TYPES AND COMPOSITIONS
Limestone-clay and gravel

VINE AGE, TRAINING, AND DENSITY
Trained up trees, vines are up to 130 years old and on pre-phylloxera rootstock

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

AVERAGE HARVEST DATE AND TYPES
Manual, usually in 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. 24 months

MALOLACTIC FERMENTATION
Spontaneous, in tank following alcoholic fermentation

ÉLEVAGE
c. 24 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

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.

About Paolo Bea

Bea’s wines remain singular—boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients.

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Paolo Bea