Paolo Bea Lapideus White Bordeaux and its characteristic Agave Espadín-fruit

and its characteristic Agave Espadín-fruit profile differs from more rustic Tequilas

Up and coming winemaker Justin Girardin believes in letting nature express itself as much as possible in the vineyard and wine

Infantado’s wines have more natural alcohol and less sugar than other ports

including a stint in the United Nation’s World Food Program

this rye was aged for eight years in char #4 barrels

Paolo Bea Lapideus White Bordeaux and its characteristic Agave Espadín-fruitThe Bea familys roots in Umbria run deep, dating back to the early 16th century. Today, Paolo Bea is assisted by his two sons, Giuseppe and Giampiero, who help cultivate the propertys 15 hectares of vines, olives, and vegetables. Vineyards are farmed organically and wines are bottled unfined and unfiltered. Lapideus comes from 80 year old Trebbiano vines and spends 35 days on the skins, followed by 210 days on the gross lees. Racy and spicy! Giampiero