Renowned for crafting quintessential Sagrantino wines

Renowned for crafting quintessential Sagrantino wines, pioneering Umbrian winemaker Paolo Bea is now assisted by his sons Giuseppe and Giampiero. 25 days skin maceration, fermented with indigenous yeasts in small stainless steel vats. “Two rackings are done early in the fermentation process to remove the heavy deposits. 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 without fining or filtration.” Very aromatic; with yellow apple, baked pear, nectarine, caramel, wildflowers, pastry crust and a whisper of Rose Royce funk. Tangerine, apricot, caramel are framed by green tea tannins and fresh acidity. Pink grapefruit shimmers on the smoky, salty finish. 20% Grachetto, 20% Malvasia, 20% Chardonnay, 20% Sauvignon, 20% Garganega 13.5% alcohol Paolo Bea ‘Santa Chiara’ Bianco Umbria IGT 2016 #vinobiodinamico #vinvivant #vinobiologico #viniumbri #organicwine #lowinterventionwine #umbrianwine #vinonaturale #skinfermented #vinnature #skincontactwine #drinkbetterwine #biodynamicwine #orangewine #winereview #vinoitaliano #italianwinelover #vinonaturaleitaliano #vinbio #instavino #vinbiologique #biancoumbria #vinbiodynamique #paolobea #santachiara #caravino