Arboreus Paolo Bea 2018
Arboreus comes from the most typical and noble grape variety of the Spoletina Valley. The grapes, also harvested from old married vines, are destemmed and placed to ferment for about 32 days always maintaining contact with the skins. Fermentation is conducted exclusively by indigenous yeasts.
Subsequently, for another 116 days, the mass remains in contact with its fine lees. The use of sulfur is kept to a minimum and no filtration is involved.
The constant commitment is aimed at seeking the best balance between the natural process of nature and the action of man, without the use of synthetic chemistry and forced stabilization aimed at accelerating the "readiness to drink". The cellar seeks the freedom to make wine with the flavors of the land from which it comes, according to the idea of assisting nature and not dominating it. The opposite is nothing but a mad illusion.
"... nature must be observed, it must be listened to, understood, not dominated."
Day by day, with family baggage, but also continuing to collect the memories and experiences of the older winemakers, observing nature and reading the lunar, we try to identify the best coexistence between modernity and naturalness.
In summary the idea of production tends to: respect nature, contributing with our work to maintain the balance of the flora and fauna of the land of origin, safeguarding the flavors of the earth, avoiding the use of synthetic chemistry, both in the vineyard and in the cellar, waiting for the natural cycles to be completed, without hurry, avoiding any artificial acceleration, obtaining healthy products for health.