2017 Paolo Bea Arboreus Trebbiano Spoletino
hints of very ripe fruit (apricot), dried flowers and honey.
Recommended pairing: first courses, roasted fish, vegetables, fresh fruit.
100% Trebbiano Spoletino; ~22 days of skin maceration,
PARCEL NAMES, SLOPES, AND LOCATIONS From multiple sites on the plains and in the low hills near Spoleto, between Montefalco and Trevi. Sites face east and southwest
SOIL TYPES AND COMPOSITIONS Limestone-clay and gravel
VINE AGE, TRAINING, AND DENSITY Trained up trees, vines are up to 130 years old and on pre-phylloxera rootstock
AVERAGE YIELDS Controlled through severe winter pruning and debudding, yields range widely vintage to vintage
AVERAGE HARVEST DATE AND TYPE Manual, usually in early October
FERMENTATION After crushing and destemming, wine ferments spontaneously in stainless-steel tanks, spending at least 2 weeks on its skins
PRESSING Vertical basket press
TIME ON LEES c. 24 months
MALOLACTIC FERMENTATION Spontaneous, in tank following alcoholic fermentation
ÉLEVAGE c. 24 months in stainless-steel tanks
PRESS WINE Blended after pressing
FINING AND FILTRATION Unfined and unfiltered
SULFUR No added sulfur, with 40-55 mg/l total sulfur
AVERAGE ANNUAL PRODUCTION 3,000 bottles
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Pickup available at 252a Sea Cliff Avenue
Usually ready in 24 hours2017 Paolo Bea Arboreus Trebbiano Spoletino
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“Arboreus” is made from a Trebbiano clone known as Trebbiano Spoletino which is trained so that the fruit hangs high above the ground. The vineyards are planted in the low hills between Trevi and Montefalco at an elevation of 650 to 700 feet with a range of parcels facing both to the east and to the southwest. The soil is essentially clay and gravel. Harvest generally occurs during the first two weeks of October. The wine is left in contact with the skins for up to three weeks or more and is then aged in stainless steel tanks for at least two years prior to bottling. Sulfur is never added. Annual production is in the range of 3000 bottles.