Valdipiatta Rosso di Montepulciano 2008
Sangiovese from Tuscany, Italy
A blend of 80% Sangiovese, referred to locally as Prugnolo Gentile, along with 15% Canaiolo Nero and 5% Mammolo from different vineyards planted between 1993 and 2004. The grapes are handharvested at their ideal ripeness to ensure an easy drinking, ripe style of Rosso.
This fresh, youthful Rosso offers ripe aromas of blackberries and raspberries with subtle notes of flowers and spices. It is silky on the palate, with balanced tannins and lively acidity. This Rosso pairs well with a wide range of dishes, from buttery rich pastas with truffles to grilled tenderloin with herb sauce.
International Wine Cellar - "Dark red with a pale rim. Sangiovese-typical nose shows a slightly herbal edge to the aromas of red cherry, tobacco and licorice. Then sweet and straightforward on the palate, with easygoing flavors of plum, tobacco and wet earth. Finishes with a persistent citrus quality."
Valdipiatta was founded in 1973, but it was not until Giulio Caporali purchased the property in 1990 that it began to earn a reputation for producing some of the finest Vino Nobile di Montepulciano. Through vision, determination and lots of hard work, Giulio transformed a small Tuscan farmhouse and its vineyard into a modern and successful winery. Not surprisingly, his program of renovation and revitalization began in the vineyards. After a studied, careful analysis of soil conditions, clonal selections, vine densities, and pruning systems, the vineyards were re-planted with the aim of producing Prugnolo Gentile (the local name for Sangiovese) grapes of exceptional caliber. These same standards guided Giulio in the following years as he purchased additional vineyards in prime growing areas of Montepulciano. Next, Giulio set about overhauling the cellar with the installation of the most up-to-date equipment and the introduction of small oak barrels from the finest French coopers. Finally, he built an impressive underground cellar by digging deep into tufaceous rock in one of the property’s hillsides. Today, the Valdipiatta estate comprises 100 acres of land, at an average of 1,200 feet above sea level, in the very heart of the Vino Nobile di Montepulciano appellation. Since 1998, the estate has collaborated with renowned enologist Yves Glories from the University of Bordeaux. View all Valdipiatta Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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