Country: Italy Region: Tuscany Varietal: Sangiovese (95%) / Canaiolo (5%)Vintage: 2012 Colour: Red Style: DryProducer: ValdipiataDescription: 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.    Vineyards:  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.   Vintage information: A winter with low temperatures, constant rain and heavy snowfall was followed by an average March. A sudden and abnormal rise in temperature (as high as 30°C) in the first ten days of April accelerated bud development.  Flowering and subsequent fruit-set took place within a short time frame at the end of May. Around 20th June, temperatures rose to “summer” levels, accompanied by rain in late June and early July. Veraison took place early and was fully complete by mid-July.  Conditions were excellent until mid-August, but changed rapidly from 20th August. Some high temperatures of 38-39°C created challenges until early September when regular conditions resumed. The Sangiovese harvest took place between 23rd September and 4th October.   Vinification: Grapes underwent a cold pre-fermentation maceration on the skins. This was followed by fermentation with natural yeasts at 27-30°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 Slovenian oak casks. The wine was aged in bottle for a further six months before release.   Tasting Note: The Vino Nobile 2012 shows an intense ruby-red colour and it offers 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. Food Matches: Pasta / Risottos / Soft Cheese / Beef