Paolo Bea 2019 Umbria Bianco IGT “Santa Chiara”

20% each of Grechetto, Malvasia, Garganega, Sauvignon Blanc, and Chardonnay. Ripe peaches and apricots, melon, candied orange peel, spice, and white pepper. Two weeks of maceration time give this wine texture and personality. Ripe fruits kept in check with freshness and a generous mouthfeel. Long finish. Organic.

A white wine produced from Grechetto, Malvasia, Chardonnay, Sauvignon and Garganega, in approximately equal proportions, planted in the Pagliaro vineyard, a site with alternating layers of gravel and clay at 1,300 feet above sea level with both east and southwest facing parcels. After crushing, the juice spends at least two weeks macerating on its lees; sulfur is never added. Fermentation occurs in small stainless steel vats at low temperatures. Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled. Approximately 4,500 bottles of wine are produced annually.