# Bindella Fossolupaio Rosso di Montepulciano (2023)

- **Producer:** Bindella
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Syrah
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €14
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, raspberry, blackberry, orange, rose, violet, black pepper

## About this wine

Tenuta Vallocaia is the Tuscan estate of the Swiss Bindella family, acquired in 1983 by Rudi Bindella in the Argiano zone of Montepulciano. Expanded over the decades under director Giovanni Capuano, the estate focuses on sustainable viticulture, biodiversity, and authentic regional expression. The cuvée name Fossolupaio translates to Wolf's Ditch, referencing a historical valley near Paterno that was once inhabited by wild wolves. Crafted as an accessible, fresh companion to the winery's flagship Vino Nobile di Montepulciano, this bottling highlights the classic terroir of Montepulciano.

## Interesting facts

- Fossolupaio translates to Wolf's Ditch, named after a local valley historically inhabited by wild wolf packs.
- Tenuta Vallocaia was established in 1983 by Swiss wine merchant Rudi Bindella starting with just 2.5 hectares.
- Crafted to offer an approachable, fruit-driven counterpart to the estate's longer-aged Vino Nobile di Montepulciano.

## Food pairing

The vibrant acidity and fine-grained tannins of Sangiovese effortlessly cut through rich tomato sauces, cured meats, and animal fats. Meanwhile, the subtle spice of Syrah enhances roasted meats and herbal seasonings without overpowering lighter dishes.

## Wine making process

Grapes are harvested manually parcel by parcel from vineyards situated at elevations ranging between 270 and 415 meters. Fermentation takes place in temperature-controlled stainless steel tanks at 21°C to 23°C, accompanied by skin maceration lasting 8 to 10 days to encourage gentle extraction. The wine undergoes maturation for 6 to 12 months in stainless steel tanks along with select large French oak casks, followed by a minimum of 3 months aging in the bottle prior to market release.