Wine Portfolio / “Cotidie”, Umbria Rosso

Giampiero Bea

Montefalco

“Cotidie”, Umbria Rosso

SKU BPCT

“Cotidie” Umbria Rosso: “Cotidie” (“quotidian” in Latin) was conceived as an “everyday” wine for its relatively easygoing and drinkable spirit. The methodology behind it feels outré today but would have been common practice for the ancients to whom its Latin name pays tribute: a co-fermentation of both red and white grapes—in this case, Sagrantino and Trebbiano—grown in close proximity to one another, and yielding a lip-smacking wine that’s hard to pigeonhole. In its vibrant ruby color, it sits in the interzone between a dark rosato and a light red, and it offers the heady spice we all love in Bea’s Sagrantino, albeit on a softer, lighter frame.

SKU: BPCT Category: Red

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

APELLATION
IGT Umbria Bianco

UVAGGIO
Grechetto (20%), Malvasia (20%), Sauvignon (20%), Garganega (20%), Chardonnay (20%)

AVERAGE ANNUAL PRODUCTION
4,500 bottles

AVERAGE ALCOHOL BY VOLUME
13.5%

AVERAGE RESIDUAL SUGAR
< 5 g/l

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.

About Giampiero Bea

Giampiero Bea relies on patience, and plenty of it, to clarify his wines, and what is in the bottle is always a full-on reflection of the fruit and the story of the season that birthed it.

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