Valdipiatta Rosso di Montepulciano 2016

This Rosso di Montepulciano is made from 90% Sangiovese (locally referred to as Prugnolo Gentile), 5% Canaiolo Nero, and 5% Mammolo from different vineyards in the Montepulciano area. A portion of the wine is aged for three months in one year-old French barriques. The final product is matured for an additional three months in bottle before release. 

Wine Production

The cold premaceration supports the natural extraction of the aromas while the not too long maceration on the skins helps the wine to keep its freshness and a bright and alive fruit taste. 

Tasting Notes

This ruby red wine has opulent aromas of berries, including blueberries, blackberries, and raspberries, over more subtle notes of wildflowers and sweet spices. On the palate, the wine is elegant, with well-balanced tannins, vibrant acidity, and a smooth texture. 

Food Pairing

Pair with herb grilled pork tenderloin, pasta arrabiata, Tuscan bean soup, and paella with chorizo. 

Production Info
Production area/appellation
Rosso di Montepulciano DOC
Vineyard size
15 acres
Soil composition
Clay and Sand
Training method
Spur-pruned Cordon
Elevation
1,055-1,155 feet
Vines/acre
1,320-1,600
Average Vine Age
20-25
Yield/acre
3.2 tons
Exposure
Various
Total SO2
78
Year vineyard planted
1993-2004
Harvest time
September
First vintage of this wine
1989
Bottles produced of this wine
20,000
Winemaking & Aging
Varietal composition
90% Sangiovese, 5% Canaiolo Nero, 5% Mammolo
Prefermentation Technique
Cold maceration
Time on its skins
15 days
Fermentation container
Stainless steel tanks
Age of Aging Container
One year
Length of alcoholic fermentation
8-10 days
Fermentation temperature
86 °F
Maceration technique
Pumpovers
Maceration length
15
Malolactic fermentation
Yes
Fining agent
Animal based
Type of aging container
Barriques and Stainless steel tanks
Length of bottle aging
3 months
Size of aging container
225 L
Type of oak
French
Length of aging before bottling
3 months
Certified Vineyards
Organic vinyards
Analytical Data
Alcohol
13.5 %
pH level
3.5
Residual sugar
1.7 g/L
Acidity
5.3 g/L
Dry extract
28.6 g/L

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