Fruit: Dark red fruit, leather, savory spice, tobacco
Food Pairings: big meats, boar, lamb
Organic: yes and biodynamic
Now this is a natural wine I can fully get behind. Paolo Bea’s family dates back to the 1500’s farming the same land. His vineyards are interspersed with olive trees, herbs, vegetables, and forests, and his commitment to allowing the land to speak through his wine is uncompromising. A ‘non-interventionist’ from the start, Bea’s wines are biodynamic and organic with nothing added (except a smidge of SO2 at bottling). Bea didn’t start making wine until the 1980’s but has quickly become one of the top producers in all of Italy, and the very top of the ‘Cult’ class.
This is Bea’s middle tier, a blend – Sangiovese (60%) Montepulciano (25%) and Sagrantino (15%) – that spends 1 year in steel, 2 years in neutral oak, and another year in bottle before being released. It is a juicy red with brooding depth. It is idiosyncratic. To drink this wine is to drink Umbria. Highly recommend.