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Paolo Bea Umbria Rosso Vigna San Valentino 2009 750ml
Complex, unusual, silky with tannins and possessing an earthy, palate of red and black fruits, spices, and fresh acidity, Bea's Montefalco Rosso is a wine that unabashedly sings of Umbria in all of its earthy, powerful glory. This ripe '09 offers loads of juicy red and black fruits, a thrum of Umbrian meadow and earth, and fine, silky tannins--it's an extraordinary value with great longevity. As with all of Paolo Bea's wines, the estate uses non-interventionist techniques to grow the grapes for its cru San Valentino--a blend of 70 % Sangiovese with the rest split evenly between indigenous Umbrian grapes Sagrantino and Montepulciano. Paolo Bea San Valentino is Bea's wine that's easiest to understand, and in a riper vintage like 2009, it's even more delicious.
Paolo Bea Bianco Santa Chiara 2015 750ml
Rainier cherries, white stone fruits, and melon waft with savory minerals, toffee, licorice and white flower petals in this indescribable, opulent and spicy orange wine from Paolo Bea. 2015 saw a hot vintage in Umbria, and this wine reflects that heat with its generous, open-knit profile, but a sturdy mineral core and vibrant acidity keep it nimble and lively. Bea grows its grapes organically and makes its wines without additives or intervention; quite simply, they are magical. A blend of Grechetto, Malvasia, Chardonnay, Sauvignon, and Garganega, this wine macerates on its skins for about two weeks, and it ages extensively on its lees in stainless steel, resulting in a voluptuous, complex orange wine.
Paolo Bea Rosso de Veo Umbria IGT 2009 750ml
Succulent red and black fruits dance with lilac petals, pencil lead, warm baking spices, saddle leather, forest floor, crushed herbs and a touch of sauvage in the wonderfully complex and intriguing ’09 Rosso de Véo. This wine exults in its tension between its sweet and savory elements, between its silky texture and chewy tannins, and between its earthiness and ethereal feel. Enjoyable now, this wine will cellar for another decade or longer. Made from the estate’s youngest Sagrantino vines, Rosso de Véo derives mostly from the Cerrete vineyard, the highest point of Bea’s estate at about 1,300-1,500 feet above sea level. Bea vinifies the de Véo in the same fashion as its Montefalco Sagrantino--a painstaking multi-step process that includes a 40-50 day cuvaison, a year of aging in stainless steel, two years in oak barrels, and another year in bottle before release.
Paolo Bea Rosso de Veo Umbria IGT 2006 750ml
Juicy red and brambly black fruits cavort with brooding notes of tapenade, warm saddle leather, freshly tilled earth, cigar wrapper, and exotic spices in this transparent yet complex ‘06 wine. Wrapping the palate with grippy tannins, this ’06 Rosso de Veo unfurls a sweet inner perfume that’s complemented by a sturdy mineral core. Supple yet burly, this Sagrantino wine is just entering its drinking window--it’s a bottle that you won’t quickly forget. A mesmerizing wine that showcases the kindler, gentler side of Sagrantino, Rosso de Veo dervies from the estate’s youngest Sagrantino vines, mostly the Cerrete vineyard, the highest point of Bea’s estate at about 1,300-1,500 feet above sea level. Bea vinifies the de Véo in the same fashion as its Montefalco Sagrantino, a painstaking multi-step process that includes a 40-50 day cuvaison, a year of aging in stainless steel, two years in oak barrels, and another year in bottle before release.
Paolo Bea Arboreus Umbria Bianco 2011 750ml
Weighty, lush, and utterly delicious, the ’11 Arboreus Umbria Bianco bursts from the glass with a shower of ripe figs, juicy stone fruits, and crisp orchard fruits, all framed by dried flower petals, licorice, crushed river rocks, underbrush, and a touch of warm earth. A white that drinks like a red, Arboreus Bianco is silky yet ethereal, energized by its lively acidity and its volcanic mineral core. A fantastic complement to a wide range of foods from white meats to hearty seafood to pungent cheeses, Bea’s Arboreus Bianco gets its name from old pre-phylloxera vine Trebbiano Spoletino rootstock whose vines are trained into tree-like shapes. The wine’s intense flavor comes from its grapes’ fermenting on the skins for about four weeks and the wine aging in stainless steel, sitting on its lees, for more than two years before bottling.
Paolo Bea Rosso de Veo Umbria IGT 2010 750ml
Juicy, brambly fruit meets underbrush, earth and incense in the animale, fleshy and kinetic ’10 Rosso de Véo. Chewy tannins, electric acidity, and a sweet inner perfume work in concert to make this a classic vintage of Rosso de Véo. A mesmerizing wine that showcases the kinder, gentler side of Sagrantino, Rosso de Véo derives from the estate’s youngest Sagrantino vines, mostly the Cerrete vineyard, the highest point of Bea’s estate at about 1,300-1,500 feet above sea level. Bea vinifies the de Véo in the same fashion as its Montefalco Sagrantino, a painstaking multi-step process that includes a 40-50 day cuvaison, a year of aging in stainless steel, two years in oak barrels, and another year in bottle before release.
Paolo Bea Montefalco Riserva Pipparello 2009 750ml
2009 was a ripe vintage in Umbria, and this ’09 Pipparello bursts with cherries, figs and plums, which are accented by licorice, earth, eucalyptus and warm saddle leather, and underlain by savory notes of soy and truffle. Intense yet vibrant, this wine uncurls on the palate to show myriad brooding notes, savory minerals, chewy tannins, and a seamless, velvety mouth-feel that lingers on the persistent finish. This is a wine that marries feral power with undeniable elegance, and it is a terrific complement to meats, truffles, and hard cheeses. Paolo Bea grows its grapes organically, and makes the wine with minimal intervention. A blend of 60% Sangiovese with 25% Montepulciano d'Abruzzo and 15% Sagrantino, Pipparello’s grapes macerate for an unbelievable 42 to 50 days, and then the wine ages in stainless steel for one year, two years in barrels, followed by a year in bottle. Only 700 cases made.
Paolo Bea Montefalco Riserva Pipparello 2010 750ml
Savory notes of game, minerals, truffles and underbrush frame the sweet red and black fruits in this ’10 Montefalco Rosso Riserva Pipparello; it’s a wild yet fantastic ride that shows new flavor profiles at every turn. Intense and vibrant, this wine oozes across the palate with a brocade-like feel, studding the cheeks with chewy tannins as it builds to a mineral-inflected, resonant finish. This wine is an organically grown blend of 60% Sangiovese with 25% Montepulciano d'Abruzzo and 15% Sagrantino; grapes macerate for an unbelievable 42 to 50 days, and then the wine ages in stainless steel for one year, two years in barrels, followed by a year in bottle. Only 700 cases made.
Paolo Bea Sagrantino di Montefalco Secco Pagliaro 2009 750ml
2009 was a ripe vintage in Umbria, and Bea's signature Sagrantino Pagliaro glows a deep, dark purple hue, and exudes a full, powerful nose of slightly raisined dark berries, dark chocolate, earth, and smoky minerals. Spicy notes stud its lively palate of blackberry, currants, cinnamon, and clove--it’s a seductive wine that simply does not quit. Intense yet finessed, Bea’s ’09 Sagrantino Pagliaro feels wonderfully smooth with tannins that are at once fine-grained and firm; enjoyable now, this wine will age for years to come. The jewel in the crown of Umbria, this wine is a mono-varietal Sagrantino that macerates for an incredible 48 days; the wine ages in stainless steel for one year, two years in barrels, followed by a year in bottle.
Paolo Bea Sagrantino di Montefalco Passito 2009 375ml
Complex, interesting, compelling and surprising, Paolo Bea ’09 Sagrantino di Montefalco Passito is not a wine that you can relegate to one category. Bright garnet in the glass, this mono-varietal Sagrantino wafts with juicy cherries and dried berries, warm cigar wrapper, saline minerals, grilled herbs, balsamic and a kiss of citrus zest. At once sweet and savory, this Passito-style wine holds the palate in delicious tension; it’s a pure, energetic, complicated expression of Sagrantino, and it could only come from Umbria’s master. Bea let the grapes dry for a few weeks, concentrating their sugars and flavors, and then let them ferment with skin contact for 39 days before aging for almost three years on the lees in stainless steel, and bottling the wine almost five years after harvest. Just 200 cases made.