Wine Portfolio / “San Valentino”, Umbria Rosso

Paolo Bea

Montefalco

“San Valentino”, Umbria Rosso

SKU BPUR

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.

SKU: BPUR 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 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