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Aromas of blackberries, dark spices, resin, chocolate and leather. Racy, spiced palate with a medium to full body and chalky tannins. Juicy finish with notes of walnut.

A typical Cervaro, showing sliced-apple, pineapple, vanilla and crushed-shell aromas and flavors, following through to a medium to full body with lovely density and intensity. Light oiliness and freshness at the end. Elegant and crisp. Drink or hold. (AF)

The 2017 Rosso de Veo is impossibly fresh, with a wild aromatic mix of spiced citrus, roses, cloves, hints of cocoa and, finally, medicinal black cherries. It’s silky-smooth and juicy to the core, with an abundance of energy and vibrant ripe red fruits that wash across the palate with ease. The 2017 finishes only lightly structured and lively, as the mouth waters under an air of red inner florals, and an underpinning of chalky minerals slowly fades. This may be a more immediate expression of Rosso de Veo, but it’s one that I hope to be able to try over and over again. It pays to mention that the 2017 clocks in at just 13% abv, an amazing feat for Sagrantino. (EG)

Paolo Bea’s Extra Virgin Olive Oil, known as "Grezzo," is a premium artisanal product from the Bea family estate in Montefalco, Umbria. Produced from hand-harvested olives using organic and natural farming practices, the oil is cold-pressed to preserve its vibrant flavors and health benefits. With its green-gold hue, this olive oil offers aromas of fresh herbs, green apple, and artichoke. On the palate, it is rich and full-bodied, with a peppery finish and a distinct mineral note that reflects the Umbrian terroir. Ideal for drizzling over salads, grilled vegetables, and fresh bread, Paolo Bea’s olive oil elevates any dish with its bold, authentic character. A true reflection of the Bea family’s dedication to tradition and quality.

Bid on this 2-bottle tasting lot; including 1-bottle of 1991 Lungarotti Rubesco Rosso de Torgiano and 1-bottle of 2000 La Magia Rosso di Montalcino.

The 2017 Montefalco Rosso Riserva Pipparello bursts from the glass with smoky grilled herbs, shaved cedar, dried cherries, currants, hints of spiced citrus… the list goes on and on. It washes across the palate with soft, fleshy textures and masses of balsamic-tinged dark red fruits, yet at the core, stimulating acidity creates a wildly energetic expression. This finishes remarkably long and potent, already providing pleasure through its primary components. The 2017 has a long story to tell, as grippy tannins slowly resolve under an air of rosy inner florals. This is Pipparello on steroids. (EG)

The 2016 Paolo Bea "San Valentino" is a singular, "slow wine" expression of the Montefalco terroir, released only after extended aging in the estate's cellar. This vintage, coming from a classically balanced and long growing season, represents one of the most elegant iterations of this bottling. It is a blend of 70% Sangiovese, 15% Sagrantino, and 15% Montepulciano from 50-year-old vines. Unlike the more muscular Sagrantino-dominant wines of the region, San Valentino is prized for its "wild" yet sophisticated profile. It offers a complex aromatic tapestry of dried black cherries, sun-warmed earth, balsamic herbs, and crushed rose petals, with a hint of the characteristic "funk" that fans of Bea's natural, non-interventionist style seek out.

The Lorenzo Mattoni Sagrantino di Montefalco is a bold and structured expression of the Sagrantino grape, grown in the heart of Montefalco in Umbria. Sagrantino is known for its intense tannins and remarkable depth, and Lorenzo Mattoni's approach highlights the power and elegance of this iconic varietal. This wine is crafted from old vines and aged to allow the firm tannins to mellow while preserving the bold flavors that define Sagrantino di Montefalco. On the nose, the Lorenzo Mattoni Sagrantino di Montefalco offers aromas of blackberry, dark plum, and black cherry, layered with notes of tobacco, leather, and a hint of dark chocolate. There are also subtle earthy undertones and a touch of spice. On the palate, the wine is full-bodied with firm, structured tannins and lively acidity. Flavors of ripe black fruit, balsamic, and dried herbs are balanced by a long, savory finish with lingering notes of anise, licorice, and a touch of oak.

The 2020 Romanelli "Capo di Casa" Rosso di Montefalco (DOC) marks an exceptional, deeply soulful stylistic detour into the rugged heart of Umbria, showcasing how a thoughtful, low-intervention field blend can tame the region's fierce structural power into something of immense aerodynamic grace. Devis Romanelli crafts this traditional cuvée from certified organic estate vineyards in Colle San Clemente, blending a dominant base of Sangiovese ($\sim 65\%$) with native Sagrantino ($\sim 15\%$), rounded out by localized splashes of Montepulciano and Merlot. Perched on rolling, wind-swept hillsides rich in calcareous clay, silt, and fossilized marine deposits, these old vines capture the concentrated essence of the warm 2020 vintage while anchoring it to a distinct geological freshness.

The 2019 Paolo Bea "Arboreus" is a benchmark orange wine made from 100% Trebbiano Spoletino. The name refers to the ancient maritata vine-training system, where vines are literally married to and climb up living trees. The 2019 vintage is characterized by its deep amber-copper hue and a powerful, "enveloping" structure. It underwent over 20 days of skin contact and spontaneous fermentation in stainless steel without temperature control or added sulfur. It was aged for two years in tank and another year in the bottle before release.

The 2020 Paolo Bea "Santa Chiara" is a soulful, amber-hued field blend that captures the "Bea style" with a bit more approachability and lift than the flagship Arboreus. It is composed of roughly equal parts Grechetto, Malvasia, Chardonnay, Garganega, and Sauvignon Blanc. True to the estate’s non-interventionist philosophy, the grapes underwent approximately 15–25 days of skin contact, followed by spontaneous fermentation in stainless steel. The wine was aged on its fine lees for at least one year before being bottled without fining or filtration.

The 2015 Paolo Bea Sagrantino di Montefalco Passito is the "soul" of the estate, produced according to the ancient tradition of drying grapes on straw mats for several months before a slow, natural fermentation. The 2015 vintage, known for its solar intensity and balanced structure, has produced a Passito of incredible depth and viscous concentration. It offers an intoxicating bouquet of dried figs, blackberries, persimmons, and clove, layered with savory notes of balsamic, leather, and dark chocolate. On the palate, it is broad and undeniably sweet, yet it is famous for the "Sagrantino paradox": a massive tannic backbone and vibrant acidity that perfectly cut through the sugar, leaving a clean, almost savory finish. Aged for nearly five years in the cellar (including significant time in large oak barrels and bottle) before release, this 375ml bottling is a "meditation wine" at its peak. It is classically paired with matured pecorino, dark chocolate, or Umbrian tozzetti, but it is equally profound enjoyed on its own.