95pts Vinous

The 2019 Rosso de Veo is intense, with a burst of dried black cherries, autumnal spices and rubbed sage. This is a dark and brooding vintage for Veo, with depths of ripe red and blue fruit propelled by zesty acidity. Saline minerals saturate, and a primary concentration forms toward the close. It finishes dramatically long and tannic, yet they are round and soft contoured. Licorice and a tart cranberry concentration linger on and on. While labeled as Umbria Rosso, the Rosso de Veo could easily be a Montefalco Sagrantino, filling a happy place in the portfolio that adds a lot of value for lovers of Paolo Bea. Drinking Window: 2026 – 2036– ByEric GuidoonAugust 2024

Grape:100% Sagrantino
“Rosso de Veo is a selection of the Bea estate’s younger Sagrantino vines, principally from the ‘Cerrete’ vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. Spontaneous fermentation. The wine is not filtered or fined. No added sulfites.” –importer
Appellation: IGT Umbria Rosso
Uvaggio: Sagrantino (100%)
Production: 9,000 bottles
Average ABV: 14%

In the Vineyard: From multiple sloped parcels surrounding Montefalco,primarily the Cerretevineyard, which sits at the village’s highest point at 400-430 meters ASL in limestone-clay and pebbles, densely plantedCordon trained vines, low yields, manually picked for harvest, usually in late October. Small amounts ofPagliaro are also included dependingon the vintage thus giving the wine both East and South-West exposures.

Winemaking:After crushing and destemming, wine ferments spontaneously in stainless-steel tanks. Maceration lasts 40-50 days.Vertical basket press wine blended back into the free run with malolactic following in tank.

Maturation:Time onleesis 12months in steel tanksfollowed by 24 months in large Slavonian oak botti.Bottled unfined and unfiltered.

Sulfur:40-55 mg/l total sulfur (medium for low sulfur wines)

ByEric GuidoonAugust 2024 (Vinous):Unfortunately, 2024 has been a very difficult year for the Bea family, with the passing of Paolo Bea in January, followed by his son Giuseppe just a few months later. Umbria and the wine world have lost two emblems. Despite the tragedy, the estate remains an icon of the region, with a portfolio exceeding expectations yearly. While Giampiero Bea, Paolos other son, has been the international face and soul of the winery who will continue to carry the torch, Giuseppe was the man behind the scenes in the vineyards and winery. This year’s visit focused on the 2019s, a year that started with a lot of humidity followed by an extremely warm summer. However, Bea believes that the harvest was extremely healthy, requiring longer fermentations to compensate for the ripe fruit. The 2019s are a welcome return to Beas expectations, following the arid and hot 2017 and wet and cooler 2018 vintages. These wines are powerful yet balanced, soulful and elegant in the Bea style. I especially love the Arboreus, a varietal Trebbiano Spoletino from vines interplanted with fruit trees. Often overlooked by consumers, this wine is ideal for meditation and matures remarkably well. The entry-level, high-energy Rosso San Valentino, 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, is also worth seeking out. The 2019 is one of the most exciting vintages of the San Valentino to date, performing now at an elevated level. Notwithstanding increased prices in recent years, this is still a great value for a Paolo Bea experience. Sadly, the winery suffered huge losses in 2023 due to peronospora in the spring, which may impact the production of the vintage.