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Consorzio del Vino Nobile di Montepulciano
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Tenuta Valdipiatta
At the end of the 80’s Giulio Caporali’s love of the land and his passion for wine led him to purchase an old farmhouse and a few hectares of vineyards on the hills which slope from Montepulciano down towards the Valdichiana. The determination and tenacity of the new owner transformed a small, rural farm into a solid vine-growing and wine business. Miriam, his daughter possesses the same enthusiasm as her father, and after an initial period working alongside her father, she has now taken over the management of the Tenuta Valdipiatta. Giulio continues to run the agricultural side of the business, whereas Miriam has chosen to concentrate on the activities of the cellar and on the marketing of the company products.
The wines of Tenuta Valdipiatta are obtained exclusively from grapes grown in its own vineyards, which extend for approximately 30 hectares over the hills in the municipality of Montepulciano. 80 % of the vineyards is dedicated to the cultivation of Sangiovese, the traditional Tuscan variety, which in Montepulciano takes the local name of “Prugnolo Gentile”. Canaiolo Nero and Mammolo complete the range of typical grapes of the area, whereas Merlot, Cabernet Sauvignon and Pinot Nero provide the basis for the Typical Geographical designated wines, which are produced side by side with the traditional production of Vino Nobile di Montepulciano, Rosso di Montepulciano and Chianti. All the vineyards were renewed at the beginning of the 90’s, with the exception of two cru named Sanguineto and Vigna d’Alfiero planted at the beginning of the 70’s of the last century, for which only the bearing structures and the failed areas were replaced.
The original cellar built into the tuff now has a store of wooden barrels, the various types of which fully reflect the company philosophy: the tradition of ageing the Vino Nobile in large barrels of Slavonian oak is maintained, supported by newly introduced woods, approximately 300 casks from the most prestigious French coopers.
Vinification takes place in stainless steel containers and follows rigid protocols established for each vine. In recent years the business has acquired the most modern equipment to mature the musts and wines, and the techniques applied in the cellar are the result of continual experiments carried out over the years by Tenuta Valdipiatta. The final stages of maturation in bottles take place in specially equipped rooms providing the best conditions of temperature and humidity.
The winery has a continuous and permanent collaboration with an agronomist and a wine maker, and highly-esteemed consultations with Professor Yves Glories, Head of the Oenology Faculty of the V. Segalen University of Bordeaux.
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