NV Paolo Bea Montefalco Sagrantino Passito

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  2/16/2015 - kevinacohn wrote:

  Paolo Bea Visit (Az. Agr. Paolo Bea, Montefalco, Italy): In 1984, Giampiero Bea had the idea to take grapes that had succumb to botrytis during the drying period, remove the skins (and therefore the fungus), and vinify them separately, so as not to waste anything. Because the quantity was extremely low, it wasn't practical to bottle. So, over the last 30 years he's created a passito blend of de-skinned grapes from 11 vintages ('84, '86, '89, '90, '92, '94, '98, '01, '03, '06, and '08) that he hopes to bottle at some point in the future, bureaucracy permitting.
  
  From tank. Because passito gets its color from the skins, and the fruit that went into this blend was removed of its skins, the color is an extremely light shade of rust. Tannins also come from the skins and so are not present here. Now at 22%, the alcohol level is high, as is the acidity, but the wine is exceptionally well balanced. In many ways it resembles a fine Port, with familiar notes of maple, prune, and herbs. A very special wine. Rated 3 on a scale of -1 to 3.

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