A terrific, unique Italian white (nearly red) wine from quirky, artisan producer, Paolo Bea. The winery, situated on 15 hectares in Montefalco in Umbria, (home of the only type of lentils that Martha Stewart and my family eat) started bottling wine in 1980. The vineyard is a family affair, with all aspects of the winemaking process performed by various members of the Bea family. All have a passion for the philosophy of respect for maintaining the balance between man and nature. In 2004, son Giampiero, together with winemakers Angiolino Maule, Fabrizio Niccolaini and Stanislao Radikon founded the Consorzio Vini Veri, a movement of thought which aims to unite winemakers who share a common goal of extracting wine only by natural processes. Bea's Santa Chiara is a blend of 20% Grechetto, 20% Malvasia, 20% Chardonnay, 20% Sauvignon, and 20% Gargenega. Because of the long maceration on the skins and lack of added sulfates, the wine is nearly orange in color. Aged for one year in stainless. Strong nose of dried fruit and bread. Nice acidity. Heavy and delicious.
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