# Bindella Vallocaia Vino Nobile di Montepulciano Riserva (2020)

- **Producer:** Bindella
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Colorino
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** mint, strawberry, cherry, black pepper, redcurrant, plum, vanilla, cloves, cedar, smoke, chocolate, tobacco, leather, forest floor, mushroom

## About this wine

Tenuta Vallocaia, located in the historic Argiano district of Montepulciano, was acquired by Swiss entrepreneur Rudi Bindella in 1983. What began as a modest 2.5-hectare property has evolved into a state-of-the-art estate dedicated to preserving the heritage of Vino Nobile di Montepulciano. The estate operates with a deep respect for biodiversity and local traditions, blending Swiss precision with Tuscan soul. The 'Vallocaia' Riserva is the estate's flagship wine, produced only in exceptional vintages from their oldest, most prized vineyard parcels. These vines are planted on south-facing slopes with unique sandy clay soils, which impart a distinct elegance and structural complexity to the Sangiovese grape.

## Interesting facts

- The estate was founded in 1983 when Swiss entrepreneur Rudi Bindella fell in love with a ruined 2.5-hectare Tuscan property.
- Vallocaia Riserva is a highly limited production, with only 10,000 bottles crafted exclusively in the finest vintages.
- The wine is certified vegan-friendly, reflecting the estate's commitment to sustainable and natural vineyard management.

## Food pairing

This robust Riserva requires dishes with matching weight, rich proteins, and high fat content to soften its firm, velvety tannins. The high acidity of the Sangiovese cuts beautifully through rich sauces, while the wine's earthy and spicy undertones harmonize perfectly with game, truffles, and aged cheeses.

## Wine making process

The grapes for this Riserva are harvested entirely by hand, with multiple selective passes through the Vallocaia vineyard to ensure optimal ripeness. Fermentation takes place in temperature-controlled stainless steel tanks at 25–28°C, followed by an extended skin-contact maceration period of approximately 20 days to extract color, structure, and fine tannins. The wine is then aged for 24 months in a combination of French oak tonneaux and traditional large French oak casks (botti grandi). After blending, the wine undergoes an additional refinement period of at least 12 months in the bottle before its commercial release.