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sweetened by melting rock candy
the famed New York City restaurant since 1990
highlighting its maturity and ability to express its own identity through Viña Don Melchor
The climate is tempered by sea breezes and fogs
but limited to 10% in total
2016 Paolo Bea 'Lapideus' Bianco Umbria IGT Barbera sweetened by melting rock candyLapideus Umbria Bianco: Giampiero acquired a parcel of 80 year old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the Arboreus above, Lapideus spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross leesa similar vinification to Arboreus, yet one that yielded entirely
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