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.
Vino Rosso di Montepulciano DOC
Grape varieties: 80% Sangiovese, 15% Canaiolo Nero, 5% Mammolo Training system / Yield: Rammed cordon / 8 tons per hectare (3.2 tons per acre)
Fermentation and ageing: Fermentation fully temperature controlled. 12 percent of the wine is aged for a brief 3 month period in once-used sixty gallon Allier oak barrels. 3 month period of bottle aging before release.
Vino Nobile di Montepulciano DOCG
Grape varieties: 85% Sangiovese, 15% Canaiolo Nero
Training system / Yield: Rammed cordon / 7 tons per hectare (2,8 tons per acre)
Fermentation and ageing: Fermentation with selected yeasts. Malolactic fermentation in stainless steel tanks. 6 month period in small French oak barrels, and additional 12 months in 50 hectoliter Slavonian oak casks. Minimum 6 month period of bottling ageing.
Vino Nobile di Montepulciano Vigna d'Alfiero
Grape varieties 100% Sangiovese
Training system / Yield: Rammed cordon / 5 tons per hectare (2 tons per acre)
Fermentation and ageing Brief pre-fermentation maceration. The fermentation begins with the inoculation of selected yeasts. The first 18 months of aging take place in 60 gallon Allier oak barrels (during which the malolactic fermentation takes place) and are followed by a further 12 months in bottle.
Vin Santo di Montepulciano DOC
Grape varieties: Trebbiano, Grechetto, Malvasia in equal parts
Training system: Rammed cordon
Fermentation and ageing: Selected grapes are left to dry on grates until the first months of the new year after harvest. The resulting must is then left to age in small oak barrels for at least three years.