2009 was a strong vintage for Paolo Bea. In years like 2009 the Estate blend “Rosso de Veo” offers a lot for a lover of Sagrantino. Predominantly Sagrantino from Estate vines less than 15 years old. All of their vines are grown using organic and biodynamic practices. The Rosso de Veo is softer and more open. Ready to drink sooner than the brooding Montefalco wines.
There is no standard blend for Rosso de Veo. However it is always a blend of the native grapes of Montefalco. Therefore some vintages have Sangiovese and Montepulciano blended in with the Sagrantino. And along with the young vines, the blend can contain some declassified single cru wine.
The winemaking is almost identical to that of the single crus. That means a long process of aging. First on skins for 30 days, then on lees for 191 days. 11 months stainless steel followed by large oak for 36 months. Finally a year in bottle before releasing.
Umbria sits between Tuscany and the Marche geographically. But for most wine lovers, the region does not rate. Which is a shame because some of the wine they producer is unique and uniquely good. Montefalco Sagrantino is a stand out wine and the Sangiovese based Torgiano can put a lot of Chianti to shame.
Indigenous to the region of Umbria in Central Italy. The village of Montefalco and its surrounding areas is where Sagrantino excels. The grape is one of the worlds most tannic. Creating densely coloured and inky wines. Dark flavours, red fruits, earth and a hint of sweet spice. Until 1976 the grape was primarily used to make a thick, syrupy dessert wine. Australia has examples of Sagrantino planted in King Valley, Adelaide Hills, Barossa and McLaren Vale.