描述
品種： 100% SAGRANTINO grapes
產區：Cerrete 產區
RP-95
Paolo Bea 2015 Montefalco Sagrantino Cerrete 是我這次飛行中最喜歡的葡萄酒（不幸的是也是最昂貴的），這要歸功於其豐富的黑色水果、墨色濃度、香料和焦油的味道。儘管有那些相當黑暗和沈重的描述以及15%的高酒精度，但這款酒的口感卻令人驚訝地輕盈而活潑。帶有異國情調或燒烤香料與紅木和辛辣雪鬆的揮之不去的氣息。該年份的浸漬時間縮短了 38 天，並進行了抽水和壓榨。 Giampiero Bea 的個人風格非常注重發酵技術。
釀酒師 Giampiero Bea 是 Paolo Bea 的兒子。眾所周知，樣品不會發送給評論家（事實上，一些標籤上有這種性質的警告），但如果您花時間參觀蒙特法爾科的這家酒莊，詹皮耶羅在展示他的葡萄酒時會非常慷慨和徹底。我品嚐了這裡展示的 10 款葡萄酒，以及去年在酒莊推出的新系列“Giampiero Bea”下的兩款葡萄酒。釀酒是嚴格的不干預主義。採用長時間的皮浸漬，發酵在環境酵母的作用下開始，葡萄酒的酒糟陳釀時間也延長了。他的個人座右銘是「在大自然中，需要觀察、傾聽、理解，但絕不能主宰」。
The Paolo Bea 2015 Montefalco Sagrantino Cerrete is my favorite wine of this flight (and the most expensive, unfortunately) thanks to the abundant display of black fruit, inky dark concentration, spice and tar. Despite all those rather dark and heavy descriptors and the high 15% alcohol, the wine is surprisingly light on its feet and sprightly. There are lingering tones of exotic or barbecue spice with redwood and spicy cedar. This vintage saw a reduced 38 days of maceration with pump-overs and punch-downs. Giampiero Bea’s personal style puts a lot of emphasis on fermentation techniques.
Giampiero Bea, the winemaker, is son to Paolo Bea. Samples are famously not sent to critics (in fact, there is a warning of this nature on some of the labels), but if you take the time to visit this winery in Montefalco, Giampiero is incredibly generous and thorough when presenting his wines. I tasted the 10 wines you see here, plus two wines under his new line “Giampiero Bea” at the winery last year. Winemaking is strictly non-interventionist. Long skin macerations are employed, fermentations kick off with ambient yeasts and the wines see extended lees aging. His personal motto is “In nature, it is necessary to observe, to listen, to understand, but never to dominate.”
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