Paolo Bea 'Lapideus' Trebbiano Spoletino Bianco, Umbria, Italy
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back. Arising from a cooler microclimate than the Arboreus above, the wines see similar vinifications, yet one yield markedly different results. Lapideus has a leaner, racier carriage than the broad-shouldered Arboreus, with a more precise sense of acidity. A subtle note of honeyed sweetness at the wines core speaks of its warm-climate origins, and Beas propensity for wildness reveals itself in a fascinating but ephemeral cheese-rind whisper in its aromatics.
- Winemaker: Paolo Bea
- Farming: Organic
- Variety: Trebbiano Spoletino 100%
- Terroir: From an 80 year-old parcel near the commune of Pigge di Trevi, Limestone-clay and gravel, a site with a cooler microclimate compared to Spoleto.
- Vinification: Hand harvested, after crushing and destemming, wine ferments spontaneously in stainless-steel tanks with a longer skin maceration of about 35 days.
- Aging: Up to 210 days on the gross lees in stainless steel tanks. Unfined, unfiltered, no added sulfur with 40-55 mg/l total sulfur.
Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back. Arising from a cooler microclimate than the Arboreus above, the wines see similar vinifications, yet one yield markedly different results. Lapideus has a leaner, racier carriage than the broad-shouldered Arboreus, with a more precise sense of acidity. A subtle note of honeyed sweetness at the wines core speaks of its warm-climate origins, and Beas propensity for wildness reveals itself in a fascinating but ephemeral cheese-rind whisper in its aromatics.
- Winemaker: Paolo Bea
- Farming: Organic
- Variety: Trebbiano Spoletino 100%
- Terroir: From an 80 year-old parcel near the commune of Pigge di Trevi, Limestone-clay and gravel, a site with a cooler microclimate compared to Spoleto.
- Vinification: Hand harvested, after crushing and destemming, wine ferments spontaneously in stainless-steel tanks with a longer skin maceration of about 35 days.
- Aging: Up to 210 days on the gross lees in stainless steel tanks. Unfined, unfiltered, no added sulfur with 40-55 mg/l total sulfur.