Located at the heart of the Vino Nobile zone, Tenuta Valdipiatta was founded in 1973 and then purchased at the end of the 1980s by Giulio Caporali. In 2002, he handed over the management of the estate and winery to his daughter Miriam, who brought in top Bordeaux oenologist, Eric Boissenot in 2010. Boissenot also consults for Lafite, Latour, Margaux and Palmer. The main grape varieties planted on the 40 hectare estate, of which 30 hectares are under vine, are Sangiovese (also called Prugnolo Gentile in Montepulciano) and Canaiolo.
The vineyards are located in the eastern area of Montepulciano. Situated between 300-350 metres above sea level, they stretch across the hillside with varying exposure. The soil is primarily clay with some volcanic deposits. The oldest vineyards are planted using the traditional Guyot training system, while the newer vines are planted at a higher density of 4,500 vines per hectare and are spur cordon trained. Yields are low at around 5,000 kilos per hectare, well below the legal maximum of 8,000 kilos per hectare.
2013 was a late vintage compared to recent harvests. Spring saw average temperatures and abundant rainfall, but with dry periods between the spells of heavy rain allowing the necessary work to be carried out in the vineyards. Sangiovese began bud break in the first three weeks of April. May experienced below average temperatures with frequent rainfall, which delayed the development of the vines. The summer months were temperate and dry, with sporadic storms, and veraison was noted from the beginning of August. Development had been 10-12 days behind the average, but this was made up for with the excellent weather conditions in September. By harvest time, the grapes had a reasonable sugar concentration, good acidity and a good phenolic structure. The harvest at Valdipiatta began around 25th September and continued into the first week of October.
Grapes underwent a cold pre-fermentation maceration on the skins. This was followed by fermentation with natural yeasts at 28°C for about two to three weeks with daily pumping over and délestages on the second and fifth days. Malolactic fermentation took place in stainless steel tanks. Then the wine was racked into small French oak barriques where it remained for six months, followed by an additional 12 months in 50 hectolitre Slavonian oak casks. The wine was aged in bottle for a further six months before release.
Intense ruby-red in colour, offeringrs fruity notes of blackberries together with floral notes of violets, spices and tobacco. Full-bodied on the palate, with minerality and good acidity that are well-balanced with smooth tannins. The long finish reflects the wine's fruity perfumes.