Paolo Bea Pipparello Rosso Riserva Montefalco 2015 PROVENCE The fruit aromatics are complexed

The fruit aromatics are complexed by baking spices and floral notes including dried rose petals and violets

and tropical with apricot

taking its slight orange tint from the latter cépage

The alcoholic fermentation is done in open top cuves for three weeks under controlled temperatures with regular pigeage and remontage for extraction

full-bodied

Paolo Bea Pipparello Rosso Riserva Montefalco 2015 PROVENCE The fruit aromatics are complexedThe 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