Paolo Bea Vigneto Pipparello Montefalco Rosso Riserva

Capturing the essence of old-school Italian winemaking, Paolo Bea’s Pipparello Montefalco Rosso Riserva is a masterclass in traditional, low-intervention viticulture, offering a profound expression of Umbria’s terroir with an earthy elegance.  A blend of Sangiovese, Montepulciano, and the wild, tannic Sagrantino grape, this wine hails from hillside vineyards near Montefalco, where the altitude and mix of clay and gravel soils give the wine both structure and balance. It’s fermented naturally with indigenous yeasts, aged slowly first in steel, then large oak casks, and bottled without filtration or added sulfur, reflecting the Bea family's commitment to minimal intervention and maximum character. In the glass, Pipparello opens with dark fruit notes of black cherry, dried plum, and cassis wrapped in layers of wild herbs, damp earth, leather, and a whisper of florals. The palate is powerful yet graceful, with muscular tannins that feel more architectural than aggressive, all carried by a bright thread of acidity that keeps everything fresh. There’s a rustic charm to it, but it’s also precise and harmonious, a wine that feels rooted in the land, aged with patience, and made to evolve. It’s a natural fit for slow-cooked meats, rich ragùs, or just a quiet evening where the wine can be the centerpiece. Pipparello isn’t flashy—it’s grounded, generous, and deeply expressive.

Appellation: DOC Montefalco Rosso

Varietals:Sangiovese (70%), Montepulciano (15%), Sagrantino (15%)

Average Annual Production: 9,000 bottles

Abv: 15%

Residual Sugar: <5 g/l

Fermentation: After crushing and destemming, wine ferments spontaneously in stainless-steel tanks. Cuvaision lasts 40-50 days

Pressing: Vertical basket press

Time on Lees: 12 months

Malolactic Fermentation: Spontaneous, in tank following alcoholic fermentation

Élevage: 12-24 months in stainless-steel tanks followed by 24 months in large Slavonian oak botti

Fining and Filtration: Unfined and unfiltered

Sulfur: No added sulfur, with 40-55 mg/l total sulfur

Location:

From the hilltop Piparello vineyard near Montefalco at 1,300 feet above sea level

Soil: Limestone-clay and gravel

Vines: Trained in Cordon, vines are at least 20 years old

Average Yield: Controlled through severe winter pruning and debudding, yields range widely vintage to vintage

Harvest: Manual, usually in late October