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Rosewood paper grain — description and returns beneath the overlapping buy card.
full-bodied
and tropical with apricot
dried orange peel
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
Paolo Bea Pipparello Rosso Riserva Montefalco 2015 PROVENCE full-bodiedThe 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