In Italy’s only landlocked region, Iacopo Paolucci makes wine from indigenous grapes using natural methods. He has a tenacity and dedication befitting somebody from Umbria, a perpetual underdog in Italy’s winemaking hierarchy. While it may not have the pedigree of Piedmont or Tuscany, Umbria is capable of producing wines of equal character and seriousness. Paolucci doesn’t just believe this; he proves it. His wines are bursting with flavor and never fail to make a strong impression.
The Iacopone is made from Grechetto, a grape capable of producing wines that balance power and freshness. It is named both for its maker and as a tribute to Jacopone da Todi, a local friar and author considered to be one of Italy’s most important poets of the Middle Ages. These nods to Umbrian history are a common strategy from Paolucci, a vigneron who also looks to the past to inform his methods. His wines are traditional in every respect, from his refusal to use chemical treatments to his insistence on hand harvesting and spontaneous fermentation.
Upon pouring the wine, you can already tell it’s something special. Its deep-golden color is the result of a pre-fermentation maceration and hints at the wine’s richness. With flavors of orchard fruit, herbs, and just a touch of nuttiness, it works well with roasted fish and braised veggies. We’d also recommend it as an accompaniment to a cheese and salumi platter.