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Valdipiatta Chianti Colli Senesi

2008 Ruby red with sweet berry and raspberry aromas that follow through onto the palate. Full-bodied richness, integrated tannins and balanced acidity, giving an overall impression of elegance. Pair this Chianti with pastas in rich sauces, roast game or beef and aged cheeses.
92
$30.00 / Bottle   $360.00 / Case
Quantity: 


Additional Information

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 much hard work, Giulio transformed a small Tuscan farmhouse and its vineyard into a modern and successful winery.

Valdipiatta is located in southeastern Tuscany, between Rome and Florence, in the very heart of the Vino Nobile di Montepulciano appellation. The estate comprises 100 acres of land, at an average of 1200 feet above sea level. Of this, 86 acres are vineyard and an additional five acres are olive grove.

Valdipiatta’s wines are made exclusively from estate-grown fruit. Eighty percent of the vineyards are Sangiovese, the traditional Tuscan varietal. Native Canaiolo and Mammolo vines are also grown. In addition, a small amount of Cabernet Sauvignon, Merlot and Pinot Noir vines are grown to craft a handful of innovative and refined IGT wines. Vino Nobile di Montepulciano accounts for two thirds of Tenuta Valdipiatta's production. The grapes from seven different crus are harvested and vinified separately, then blended together to craft wines of exceptional character and complexity.

This wine is made from a hand-harvested blend of 90% Sangiovese and 10% Canaiolo Nero sourced from different vineyards throughout the rolling hills of Colli Senesi. After initial pre-maceration at very low temperatures, maceration continues for three-five days more which results in greater color and tannin extraction in the final wine. After fermentation in stainless steel, the wine is aged for six months in Slavonian oak casks, followed by six months in bottle.