The Bea family's presence in Montefalco in Italy's Umbria region dates back as early as the 1500's. To this day, the family raises and produces much of what they consume on a daily basis. Paolo and his two sons, Giuseppe and Giampiero, are responsible for making all of their wines which we just can't get enough of. The nose is exciting with ripe dark cherry, tobacco, licorice and spice that rolls into the palate with a bold rusticity, meatiness, and firm yet balanced tannins. Winemaking Details: no fining or filtration, one year in stainless steel, two years in large oak barrels
With floral and herbal notes on the nose, and refreshing lemon and stone fruit on the palate, this is a delicious medium bodied white. A great party wine and a worthy partner for all manner of lighter fare, this is a very well made wine for an extremely reasonable price.
One of Italy’s most sought after estates and for good reason. This young vine Sagrantino is medium bodied with beautifully subtle blue and blackberry fruit with wild herbs, flowers, cassis and subtle notes of earthiness.. Paolo Bea has become a bit of a rock star in the natural wine world (if that's possible) and his wines show attention to detail and the touch of a master's hand. ...And you don't have to be a wine geek to appreciate them! Winemaking Details: Vinified in Used Barrel, Spontaneous Yeast Fermentation, Unfiltered, Unfined, Vegan, No added sulfites
Orange peel and clove jump out of the glass with this beautiful orange wine from the master, Paolo Bea. Planted in the “Pagliaro” vineyard, a site with alternating layers of gravel and clay at 1300 feet above sea level with both east and southwest facing parcels. After crushing, the juice spends at least two weeks macerating on the skins, leaving a beautifully complex, slightly tannic "orange" wine that is one of our favorite indulgences. Try it with mujadarra! Winemaking Details: 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.
This is wine makes friends easily, and it won us over from the first sip. Made mostly from Sangiovese, it has bright cherry fruit and just enough acidity to go with dinner. It's also one of the best values in the store. Winemaking Details: Unfiltered
We’re not worthy! Paolo Bea’s wines should have been served at the Last Supper. This small estate produces wine, grows olives, fruits, vegetables and raises farm animals. To this day, the Beas produce much of what they consume on a daily basis...no farmer’s market for them. All grapes are harvested manually. Derived from the Italian meaning drink of the gods, the Sagrantino grape explodes with cherry on the nose and gives way to dark chocolate and wet earth on the palate. Drink this now or keep for your tenth anniversary.
Palazzone cultivates the indigenous grape varieties allowed in the Orvieto D.O.C., namely Procanico, Verdello, Grechetto, Drupeggio and Malvasia Toscana. They do not use insecticides or fungicides in their vineyards and are judicial in the amount of sulfur added to their wines. Word has it on the rough tough streets of Brooklyn that a good Orvieto has hints of almonds on the nose and a palate of white summer flowers. This is it...word.