Paolo Bea 2015 'Rosso de Veo' Umbria Rosso IGT
Item Number: 13985
Sub Region: Umbria
Appellation/AVA: Umbria IGT
Estate Grown Wine: Yes
Grape(s): 100% Sagrantino
Type: Wine - Red
Bottle Size: 750 ml
Viticulture: Practicing Organic
Tasting Notes: Since the 2005 vintage, Bea’s Rosso de Veo ("Veo" is the way the family’s name is pronounced in the old Umbrian dialect) is pure Sagrantino sourced from younger vines around the property and from parcels that do not quite make Giampiero’s rigorous cut for Pagliaro, Pipparello, and Cerrete. This 2015 is Mike Tyson in his prime: potent, assertive, brazen, and making no concessions to polite society. Monstrous in its tannins, it nonetheless presents them in such a multifaceted way as to almost transcend their viselike grip; the tannins themselves have layers, offering classic sandalwood spice on one level, mineral-saturated depth-charge stoniness on another, and—most thrillingly—a direct, naked evocation of crunching into dripping-ripe berries. Four years of élévage did nothing to blunt this astonishing wine’s unmitigated expression of freshly plucked grapes, and this is a monumental Rosso de Veo that should live for a very, very long time.
Vintage Notes: Giampiero’s wines always proudly display their vintage, and he pointedly resists striving for a consistent "product" from year to year. 2015 was a monumental vintage in Umbria, with vigorous, healthy fruit married to formidable structure, plus copious amounts of those effusive Near East spices that frequently mark Bea’s wines in such bold fashion. Giampiero tends to perform exceedingly well in warm vintages, openheartedly coaxing all of the season’s generosity without ever veering into vulgarity, and 2015 illustrates his acumen there in phenomenal fashion. Though they have not rested in bottle as long as is customary before their release, these 2015s possess enough fruit amplitude that their tannins are well-buffered even in these relatively early days of development.
Winemaking Notes: There is no green harvesting and no excessive sorting, as he wants each wine to reflect the entire season’s crop and not just a choice section; fermentations begin and end without being forced in either direction, thus varying in duration notably from vintage to vintage; and the wines are bottled when they’re deemed ready to be rather than according to some schedule, with the reds in particular generally spending upwards of four years in cask. There is no regulation of temperature, no pumping, no fining, and no filtering. Giampiero relies on patience, and plenty of it, to clarify his wines, and what is in the bottle is always a full-on reflection of the fruit and the story of the season that birthed it.