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Fermentation with native yeasts
10% Cinsault
including the renowned Cab appellations of Rutherford and Oakville
Rosso di Altesino is an excellent value
Paolo Bea, Montefalco Rosso Riserva Pipparello, Umbria, Italy 2018 sustainable Fermentation with native yeasts60% Sangiovese, 25% Montepulciano and 15% Sagrantino The Paolo Bea Pipparello is brooding and intense in its concentration. The ultra savory nose is a thick swamp of camphor, black olives, fresh tar, and sandalwood, with pretty high toned 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
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