Long before the craze for orange wine, Paolo Bea was Umbria's most venerated natural wine producer. In recent years, his fame has grown exponentially but his devotion to hands-off winemaking endures. Bea's wines can differ significantly from year to year because they are so reflective of that year's harvest. Bea is a conscientious farmer but a non-interventionist vinifier. He embraces year to year differences rather than attempt to make everything taste the same. This courage makes his white Arboreus so fascinating--and delicious! 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.