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Wine Portfolio / “Santa Chiara”, Umbria Bianco

Paolo Bea

Montefalco

“Santa Chiara”, Umbria Bianco

SKU BPSC

A white wine produced from Grechetto, Malvasia, Chardonnay, Sauvignon and Garganega, in approximately equal proportions, planted in the Pagliaro vineyard, a site with alternating layers of gravel and clay at 1,300 feet above sea level with both east and southwest facing parcels. After crushing, the juice spends at least two weeks macerating on its lees; sulfur is never added. Fermentation occurs in small stainless steel vats at low temperatures. Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled. Approximately 4,500 bottles of wine are produced annually.

SKU: BPSC Category: White

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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Wine Portfolio

Paolo Bea