6 Cases Available in Mid February


HISTORY OF DOMAINE: References in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea, the senior member of the family at 72 years of age, is the guiding force behind the production of this series of intense and idiosyncratic wines. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery.

COMPOSITION OF DOMAINE: The entire property encompasses 15 hectares: 5 of which are dedicated to the vineyards, 2 to olives, and the remainder to the fruits, vegetables and grains that are grown. Sagrantino is the predominant grape, covering 60% of the vineyard surface. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white varieties. The vineyards are cultivated virtually organically.

Five wines are produced:

1. Santa Chiara, a white wine produced from Garganaga, Malvasia, and Grachetto;

2. Montefalco Rosso, produced from approximately equal parts of Sagrantino, Montepulciano, and Sangiovese;

3. Sagrantino di Montefalco Secco, composed exclusively of the Sagrantino grape;

4. Montefalco Rosso Riserva, a blend of 50% Sangiovese, 25% Sagrantino, and 25% Montepulciano; and, finally;

5. Sagrantino di Montefalco Passito, from Sagrantino harvested late and left to raisin for several months before pressing.

METHOD OF VINIFICATION: All grapes are harvested manually. The Santa Chiara is fermented in small stainless steel vats at low temperature. 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 an additional 8 months before being bottled. The dry reds all undergo an extensive cuvaison that frequently lasts as long as 4 weeks. Malolactic fermentation occurs in stainless steel and then the wines are racked into large oak barrels. The Montefalco Rosso is usually bottled after 20 months. Both the Sagrantino Secco and the Montefalco Riserva remain in barrel for an additional time before bottling. All wines are bottled without fining or filtration. The Sagrantino Passito is made by leaving the grapes to dry after the harvest. A white mold forms that balances and concentrates the acid, sugar and tannins. This process usually takes 3 months. The grapes, as raisins, contain approximately 30% sugar at this point and they are then crushed. Fermentation begins and slowly progresses until the sugar level reaches 16% to 18% when pressing takes place with the resulting wine carrying about 90 grams of residual sugar. The wine is then aged in stainless steel and barrel.

Current Releases
"Santa Chiara" Vino de Tavola Bianco 2001
Sagrantino di Montefalco Secco "Pagliaro" 1998
Sagrantino di Montefalco Passito 1997 & 1995