Paolo Bea Rosso de Veo Umbria IGT 2015

Winery Background and History:

Paolo Bea’s estate in Montefalco, Umbria dates back to the 1500s and began commercial bottling in 1980. Spanning 15 ha, of which 5 ha are vineyards, the farm focuses on natural, minimal‑intervention viticulture. Emphasizing organic practices without chemical use, Bea produces a range of terroir‑driven wines including the expressive Rosso de Veo 2015, showcasing his hands‑on, biodiverse farming and traditional methods 

Producer and Wine Maker:

Led by Paolo Bea and assisted by his sons Giuseppe (vineyard) and Giampiero (winemaking), the Rosso de Veo is crafted from young Sagrantino vines. Grapes are hand‑picked, destemmed, and undergo a prolonged 40–50‑day cuvaison. Fermentation is spontaneous, aging is one year in steel, two years in large oak, plus another year in bottle before release 

Vineyards and Micro Climate:

Sourced from the Cerrete vineyard at 1300–1500 ft elevation, with clay‑limestone soils layered with ancient river pebbles. Vines are younger Sagrantino, organically cultivated. The altitude and soil provide freshness and minerality while the Mediterranean climate delivers concentration 

Vinification & Aging Methods:

Cold maceration for 40–50 days with indigenous yeasts. Post‑fermentation aging includes one year in stainless steel and two years in large Slavonian oak botti. A final year in bottle with no fining or filtration ensures structural integrity and textural complexity 

Tasting Notes:

Deep, inky color with bold aromas of black cherry, balsamic spice, stone dust, wild florals, and crushed violets. The palate is muscular yet balanced—ripe red and blue fruits, citrus‑tinged acidity, saline‑mineral tones, and grippy tannins. Finish is long, structured, and vibrant 

Food & Wine Pairing:

Perfect with roasted or grilled red meats such as beef, lamb, and venison, as well as game, aged cheeses, hearty stews, and mushroom dishes. Its structure and tannin backbone match rich, savory, and spicy flavors ()

Service Methods and Temperatures:

Serve at 16–18 °C in large Bordeaux glasses. Decant for at least 60 minutes to soften tannins and release aromatics. Allow the wine to open gradually for optimal enjoyment

Storage and Aging Potential:

Cellar at 12–14 °C with moderate humidity. This wine will evolve gracefully through 2040, developing tertiary layers of earth, leather, spice, forest floor, and dried fruit. Early decanting will aid integration

Grape Varietals & percentage used:

Sagrantino 100 % sourced from younger vines 

ABV (Alcohol by Volume):

15 %

Scores:

CellarTracker (critic): 92 points 

Vinous (Eric Guido): 95 points