"Santa Chiara" 2019

750ml

Overview

"Santa Chiara" 2019 is a remarkable skin-contact white wine from the renowned Paolo Bea winery, crafted using a unique field blend of five indigenous Umbrian grape varieties. This wine is a testament to Bea's commitment to natural winemaking, featuring a fascinating interplay between ripe fruit, herbal complexity, and a distinctive tannic texture. The 2019 vintage is vibrant, with a pronounced mineral backbone and the hallmark rich, oxidative qualities that come from extended maceration and aging.

Vinification and Aging

• Fermentation: Spontaneous fermentation with native yeasts in stainless steel.
• Maceration: Prolonged skin contact for 30–40 days, allowing the wine to extract maximum flavor, tannin, and color from the grape skins.
• Aging: The wine is aged for over a year in large neutral oak barrels and stainless steel tanks, followed by additional bottle aging before release.

Tasting Notes

• Appearance: Deep amber-gold with a rich, translucent hue.
• Aroma: An intense bouquet of dried apricot, orange zest, wildflowers, almonds, and subtle notes of oxidative complexity, with hints of fresh herbs and honeycomb.
• Palate: Full-bodied and textured, showcasing flavors of ripe peaches, candied citrus, almonds, and an underlying herbal freshness. The wine’s tannic structure is well-integrated, providing balance and structure, while lively acidity adds brightness.
• Finish: The finish is long, with lingering notes of dried fruit, a touch of spice, and a distinct minerality that keeps the wine refreshing and complex.

Food Pairing

Perfectly complements grilled fish, roasted vegetables, hard cheeses like Pecorino, and pasta dishes with earthy mushrooms or truffle oil.

Serving Recommendations

• Serving Temperature: Best served at 12–14°C (54–57°F).
• Decanting: Decanting for 30 minutes to 1 hour will allow the wine to open up and express its full range of aromas and flavors.

Aging Potential

The 2019 vintage of "Santa Chiara" is expected to age gracefully for 8–12 years, developing further depth, softer tannins, and greater complexity with time.