Paolo Bea, "Pipparello" Rosso Riserva

2017 - 60% Sangiovese, 25% Montepulciano and 15% Sagrantino The Pipparello is overwhelmingly brooding, and intense in its concentration. The savory nose is a thick swamp of camphor, black olives, fresh tar and sandalwood, with 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 bone in its body, yet it still manages to be erudite and nuanced. 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. No added SO2.