This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea, the senior member of the family, is the guiding force behind the production of this series of intense and idiosyncratic wines. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery.  Pipparello is a dense wine of dark brooding fruit.  

Grapes: 60% Sangiovese, 25% Montepulciano and 15% Sagrantino, the cru Pipparello is situated at 400 meters altitude

Aging: a year in stainless steel tanks and then two years in large oak barrels and is released after an additional year of bottle-aging

Pairing: Roasted meat

Soil: clay and gravel

Viticulture: Certified Organic with some biodynamic practices