ORANGE WINE
ORGANICALLY FARMED
Grechetto, Malvasia, Chardonnay, Sauvignon Blanc, & Garganega
Paolo Bea is a producer of idiosyncratic and engaging wines that can be considered to be liquid art. Spontaneously fermented (with skins present for ~2 weeks), and bottled unfiltered & unfined, no added sulfites.
This complex wine has a flaxen color and a bouquet of honey, peaches, and zesty citrus. Concentrated, full-bodied and spiced on the palate, with a strong mineral finish and a gentle tannic grip.
VINOUS 93 POINTS - "A deep golden-yellow color, the 2021 Santa Chiara is zesty with a burst of fermented ginger, cedar shavings, exotic florals and dried apricots. Soothingly round and soft-textured, this opens with a lovely inner sweetness contrasted by a liquid floral concentration that coats the palate. Green apples resonate throughout. It finishes long and lightly tannic, leaving a primary concentration and hints of chamomile. The 2021 spent twenty-eight days fermenting on the skins, which is about five days more than the average vintage, resulting in its wild bouquet. " - Eric Guido
ORGANICALLY FARMED
Grechetto, Malvasia, Chardonnay, Sauvignon Blanc, & Garganega
Paolo Bea is a producer of idiosyncratic and engaging wines that can be considered to be liquid art. Spontaneously fermented (with skins present for ~2 weeks), and bottled unfiltered & unfined, no added sulfites.
This complex wine has a flaxen color and a bouquet of honey, peaches, and zesty citrus. Concentrated, full-bodied and spiced on the palate, with a strong mineral finish and a gentle tannic grip.
VINOUS 93 POINTS - "A deep golden-yellow color, the 2021 Santa Chiara is zesty with a burst of fermented ginger, cedar shavings, exotic florals and dried apricots. Soothingly round and soft-textured, this opens with a lovely inner sweetness contrasted by a liquid floral concentration that coats the palate. Green apples resonate throughout. It finishes long and lightly tannic, leaving a primary concentration and hints of chamomile. The 2021 spent twenty-eight days fermenting on the skins, which is about five days more than the average vintage, resulting in its wild bouquet. " - Eric Guido