Paolo Bea Umbria Rosso Vigna San Valentino - 2015 (750ml)
Paolo Bea Umbria Rosso Vigna San Valentino - 2015 (750ml)
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Importer's Notes:
This wine is sourced from the San Valentino vineyard in Montefalco the soil of which is dominated by clay. The vineyard is at 1300 feet altitude. The composition of the Montefalco Rosso is 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, all from a 50-year old vineyard containing the constituent grapes. Harvest usually occurs in the final ten days of October. Bea puts all the dry reds through extensive cuvaison. In this instance, the wine usually macerates for approximately 30 days before being racked and prepared for the malolactic fermentation. The wine is aged for 3 years in stainless steel and an additional 4 to 12 months in bottle before release.
The 2015 Rosso San Valentino is monstrously intense yet wonderfully balanced, showing masses of crushed black cherry, balsamic spice, stone dust and wild, exotic florals on the nose. Velvety texture give way to ripe red and blue berries with a spicy-citrus twang, backed by stimulating acids, as saline-minerality saturated under a coating of liquid violets. This finishes long, staining the palate with fruit concentrate and grippy tannins, yet considering how structured this is there's a balance here that provides plenty of pleasue already. This is simply gorgeous and has a very bright future ahead of it. - Eric Guido May 2020
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Sagrantino is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.
Area in Umbria Italy where Sagrantino
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.