Wine Valdipiatta, Vigna d'Alfiero, Vino Nobile di Montepulciano DOCG, 2005
Wine rich ruby red color with garnet rim around the edge of the glass.
Concentrated, full, well-balanced, soft and tart taste of wine corresponds to its flavor. Good tangible ripe tannins perfectly complement the tones of ripe red berries with dominant shades of cherry and cherry pits, joined by intonation leaf tobacco, flint, chocolate and non-acute spices.
Rich and vibrant bouquet of wine filled with aromas of plum skin and cherry jam, notes of bay leaf, peppercorns, cloves, tobacco, leather and undergrowth.
The wine will be paired with a wonderful game, hot and red meat. It is also supplied to the various types of pasta and aged cheeses.
In the process of making wine produced preliminary maceration, followed by alcoholic fermentation of wort, which runs at a constant temperature control. The wine is aged in parallel malolactic fermentation is done in Allier oak barrels where the wine is for 18 months. After bottling Vigna d'Alfiero at least another 12 months aged in the cellars of the economy. At the peak of ripeness wine harvest in 2005 will be between 2011 to 2021 years.
The main wealth of the estate was covering a gentle hillside land, which consists of lying on the basis of clay tuff containing inclusions of limestone. According to the results of the research, this terroir was acknowledged as one of the best in the county. Much attention is paid directly by Giulio Caporali vineyard, which he re-planted as local varieties Sangiovese (Prugnolo Gentile) and Canaiolo and international - Pinot Noir, Merlot and Cabernet Sauvignon. The vineyard were also introduced organic methods of cultivation and vine. His winery, equipped with modern equipment, Giulio located in broadening and deepening the cave in the hillside deep in the tuff was dug cellar and installed a new barrels for aging wine.
In 1997, for permanent residence in the Tenuta Valdipyatta moved Miriam Caporali, who like his father decided to seriously engage in the manufacture of wine. Studying winemaking in Bordeaux, she met a professor who taught at the University of Yves Glory, and drew him to cooperate with Tenuta Valdipyatta as a consultant. Since 2002, the economy operates Miriam. It not only fully shares the philosophy of his father, which is the main postulate of the priority of product quality, but also to successfully implement it. The combination of such a philosophy with a wonderful terroir wines provided undeniable success Tenuta Valdipyatta, the name of Robert Parker, "one of the best of its kind." The farm is very protective of the wines, so most of them are not subjected to cold treatment and filtration. True connoisseurs know that the sediment present in these wines, is a testament to their authenticity and unique sign of high quality.