# Fossolupaio Rosso di Montepulciano (2024)

- **Producer:** Bindella
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Syrah
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €75
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** raspberry, cherry, blackberry, plum, violet, liquorice, cedar, cloves

## About this wine

Tenuta Vallocaia was established in Montepulciano in 1983 by Swiss entrepreneur Rudi Bindella. Located in southern Tuscany, the estate sits on lower vine terraces built upon an ancient Pliocene seabed. Tilling the vineyards routinely exposes millions-of-years-old marine fossils, such as oyster and clam shells, giving rise to the name Fossolupaio. This name blends these vineyard fossils with the historical wolf ravine that borders the estate woods. The 3-liter Dubbelmagnum bottling provides an optimal medium for controlled aging over several years.

## Interesting facts

- Vineyard soils routinely yield millions-of-years-old fossilized oyster and clam shells from an ancient seabed.
- The name Fossolupaio combines ancient marine fossils with the historical wolf ravine bordering the estate.
- The 3-liter Dubbelmagnum format slows micro-oxygenation, extending freshness for up to 8 to 10 years.

## Food pairing

The energetic acidity and firm structure of Sangiovese cut through rich animal fats and tomato-based sauces, while ripe tannins align effortlessly with roasted proteins and cured meats without overwhelming the dish.

## Wine making process

Hand-harvested grapes are sourced from vineyard plots located at elevations between 270 and 410 meters above sea level on silty-sandy and clay-sandy soils rich in marine fossils. Fermentation takes place in temperature-controlled stainless steel tanks at 21°C to 23°C with skin maceration lasting 8 to 10 days. The wine undergoes maturation for 12 months in a combination of large French oak barrels and stainless steel tanks, followed by 3 months of bottle refinement before release.