ORGANICALLY FARMED
Roughly 60% Sangiovese, 25% Montepulciano, 15% Sagrantino
"Similarly large-scaled as the Pipparello... more overwhelmingly brooding, and even more intense in its concentration. The ultra-savory nose is a thick swamp of camphor, black olives, fresh tar, and sandalwood, with pretty hightoned spices lurking in the background. Its palate is arrestingly dense, yet it carries an incredible amount of energy given its overall disposition. This is a rough-and-tumble, wholly uncompromising wine without a polite bone in its body, yet it still manages to be erudite and nuanced—an embodiment of the spirit of the Bea style at its most extreme.
The Pipparello vineyard is a hilltop site in Montefalco at 1300 feet above sea level. The soil is clay and gravel. The vines in the Pipparello vineyard are a minimum of 20 years old. Harvest takes place normally during the middle of October. The ultimate wine is a blend of roughly 60% Sangiovese, 25% Montepulciano and 15% Sagrantino. The cuvaison extends for a period between 40 to 50 days. After the alcoholic fermentation this wine spends a year in stainless steel tanks and then two years in large oak barrels and is released after an additional year of bottle-aging. Spontaneous fermentations. Unfiltered and unfined. No added sulfites" - ROSENTHAL WINE MERCHANT
Roughly 60% Sangiovese, 25% Montepulciano, 15% Sagrantino
"Similarly large-scaled as the Pipparello... more overwhelmingly brooding, and even more intense in its concentration. The ultra-savory nose is a thick swamp of camphor, black olives, fresh tar, and sandalwood, with pretty hightoned spices lurking in the background. Its palate is arrestingly dense, yet it carries an incredible amount of energy given its overall disposition. This is a rough-and-tumble, wholly uncompromising wine without a polite bone in its body, yet it still manages to be erudite and nuanced—an embodiment of the spirit of the Bea style at its most extreme.
The Pipparello vineyard is a hilltop site in Montefalco at 1300 feet above sea level. The soil is clay and gravel. The vines in the Pipparello vineyard are a minimum of 20 years old. Harvest takes place normally during the middle of October. The ultimate wine is a blend of roughly 60% Sangiovese, 25% Montepulciano and 15% Sagrantino. The cuvaison extends for a period between 40 to 50 days. After the alcoholic fermentation this wine spends a year in stainless steel tanks and then two years in large oak barrels and is released after an additional year of bottle-aging. Spontaneous fermentations. Unfiltered and unfined. No added sulfites" - ROSENTHAL WINE MERCHANT
Overall Rating
0 out of 5 Based on 0 Review
