Paolo Bea Umbria Rosso Vigna San Valentino - 2018 (750ml)
Paolo Bea Umbria Rosso Vigna San Valentino - 2018 (750ml)
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$74.99
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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.
Darkly floral and earthy upon opening, the 2018 Rosso San Valentino slowly evolves with hints of crushed ashen stone and dusty dried flowers giving way to crushed black raspberries. The palate dials the energy up high, sleek and racy with vibrant red berry fruits accentuated by rosy inner florals and touches of citrus. It finishes with tremendous length, a licorice tinge, and a coating of fine tannins, framing the experience remarkably well. This is a Rosso San Valentino that will excel upon release but also through medium-term cellaring. - Eric Guido
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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.