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Paolo Bea, Umbria Bianco Santa Chiara, 2021 [Pre-Arrival, ETA mid-November]

Orange Wine from Other Italy, Italy
$61.99 $69.99
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Santa Chiara is what happens when Montefalco's old-school radical turns to white grapes. It belongs with the orange wines, a full-bodied, earthy wine that asks for a seat at the dinner table rather than a spot in the ice bucket. The fruit, Grechetto, Malvasia, Garganega and Chardonnay among it, comes from the Pagliaro vineyard. There, layers of gravel and clay alternate at 1,300 feet, with parcels facing east and southwest. Bea neither fines nor filters. Paolo Bea was a farmer through and through. His son Giampiero has long run the estate and is one of the pillars of Italian natural wine, but the place is still a working fattoria with animals, olives and vegetables, and the family has been in Montefalco since at least 1500. A 2011 is a chance to taste one with real age on it.

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More about Paolo Bea

Montefalco's old-school radical. Paolo comes from a lineage reaching back 500 years; today he practices unrelenting non-interventionism—no additions except sulfur, no fining, no filtering, stainless steel and large Slovenian oak. His Sagrantino di Montalcino (both dry and passito versions) tastes like iron, cinnamon, and the earth of Umbria. A winemaker who won't compromise.

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Wine Details

  • Grape Variety

    Chardonnay , Garganega , Grechetto , Malvasia , Sauvignon Blanc

  • Vintage

    2011

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Porchetta; strangozzi with black truffle; Umbrian lentils with grilled sausage; herb-roasted chicken with rosemary potatoes; aged pecorino.

Tasting Profile

Expect a deep amber, skin-contact white in Bea's earthy, unfiltered style, with dried apricot, orange peel, wild herbs and a savoury, nutty, tea-like edge. It's typically full-bodied and dry, with a gentle grip of tannin, fresh acidity and a long, spicy finish. At the table, treat it more like a light red than a crisp white.

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