Valdipiatta Rosso di Montepulciano 2018


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Tenuta Valdipiatta was founded in the 1960s and purchased in 1980 by Giulio Caporali. Giulio's daughter, Miriam, took over the estate in 2002 and began converting to organic viticulture. The soils in Valdipiatta's vineyards are clay based and rich in sand and the vines are planted at higher elevations, all of which results in bright wines with ripe fruit, but without the heaviness or rough tannins that can be found in the appellation. The sandy topsoil allows for good drainage, but the clay below acts as a sponge creating a reservoir for their old vines (now 50 years) to draw from in times of need.

The Rosso di Montepulciano is predominantly Sangiovese with some Canaiolo Nero and Mammolo. Alcoholic fermentation takes place in steel tanks between 24 and 28 °C. The juice spends roughly 15 days in contact with the skins with daily pump overs beginning on the second day of fermentation. Malolactic fermentation begins naturally. The wine spends three months in second use Allier barrels. Supple, pure, and fresh--and a deal--this is your no brainer wine for pizza and red sauce.

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