Rosso de Véo Umbria Rosso Sagrantino

Big, spicy Sagrantino with tannin that isn’t excessively muscular. Cinnamon, red hot candies. 15% abv. VA a bit aggressive for me.

This wine has tension and black fruit. I am happy i have more than one bottle. 2017

The 2016 Rosso de Veo is a dark and virile, wafting up with baked black cherry, savory air-dried meats and grilled sage. This takes a turn toward elegance on the palate, still insipidly dark yet silky-smooth, with polished red and black fruits that coast along a core of bright acidity. Through it all, grippy tannins slowly take hold, and yet the expression remains fresh, as the 2016 comes across as cool-toned and classic. This is a vintage to lose in the cellar, and just a baby step below the intensity of the Pagliaro. The 2016 spent a whopping 58 days macerating on the skins. (Eric Guido, Vinous, November 2022)

Delicious, bold, grippy, monster red. Word to the wise: prepare to filter this wine when pouring… I’ve never encountered more sediment on a 3rd glass.

It’s been a while since I opened one of these and I had a hankering for some Bea so, why not? My last bottle of the 2011. Popped and poured. On the nose, this is already better than the last bottle I had of this vintage back in 2018. The VA is there...but it's judicious and charming. A stellar combo of spiced brambles, spiced cherries, celery root, nondescript dried dark fruits, and cinnamon. Quite exotic and utterly compelling in the way you want and have come to expect from Paolo Bea. The finish was long and so sexy. A little age has been good for the 2011. A lovely, lovely version of young vine Sagrantino. Bottle No. 244/6645.

Big and burly but light on its feet with a nice acidic lift on the finish—built more like a linebacker than a lineman. (Those of you who actually know football feel free to adjust the metaphor as necessary.) Dark red cherries, dried herbs, smoked meat and spice. Very nice but unfortunately doesn’t deliver much value given the lofty price

Bella Bea! Peppers give way to jam all tangled up with clove and lifted with acid that stings so good it...doesn’t hurt. I think I have an s&m relationship with this wine.

I just really loved this. Maybe a bit past it’s peak, but still beautifully earthy and complex.

A massive departure from the Tenuta della Terre Nere Rosso that we started the evening with. Loads of dark cherry, brambles, and spiced meat. The aromas were wild. I was also picking up some volatile acidity but it really helped give some lift the massive amount of fruit. On the palate, more dark fruits, spices and dried herbs. Lip smacking finish. Bottle No. 0000213

“A meal in a glass” says Jinny. I agree but not in the sense of connoting heaviness...it’s ripe for sure and the fruit skews toward dried / stewed, also some balsamic, cloves, herbs, loads of other stuff going on. Structurally it’s ready and not sure I see the value prop in paying up for (and then waiting around for) Pagliaro, but happy to be convinced otherwise if someone wants to pour me some :)