It’s thrilling to witness and experience the cult rise of Paolo Bea. When I first started as a sommelier, almost twenty years ago, Bea’s idiosyncratic labels had an underground following, but nothing like today’s, “Here now, gone tomorrow” obsessive frenzy. Bea’s enthusiasts are the most loyal I’ve seen, never asking a question about the vintage, nor fretting about points or scores. They just stick with their guy, setting a prime customer example: producer first.

The Pipparello vineyard is about 1300 feet above sea level in the bucolic hills of Umbria. It’s a blend of Sangiovese with the brooding pair of Montepulciano and the indigenous Sagrantino, rooted in clays and deep gravels. Like all Bea wines, the vines are farmed organically, the red wine macerations are extensive, and there is no fining or filtration at bottling. Unbashful to-the-bone, Pipparello is filled to the brim with pitch dark fruits, sweet earth, and bramble spice. Powerful, yet refreshed by intrigue and mystery, every sip morphs into a new flavor, ever wild and exuberantly delicious. That's Bea.  

If you’ve gotten this far, you’re probably thinking on "Pipp." Hint: Bea fans don’t think. So, hurry up. Cult or no cult, the thrill is real. 

Happy Drinking,
Allegra A