Tenuta Valdipiatta di Caporali Miriam

Via della Ciarliana, 25/A, 53045 Montepulciano (Si)
Italy
Telephone +39 0578 757930
Fax +39 0578 757930
info@valdipiatta.it

Hall map

ProWein 2018 hall map (Hall 16): stand F31

Fairground map

ProWein 2018 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana

Our products

Product category: Toscana

ROSSO DI MONTEPULCIANO

Category
Rosso di Montepulciano D.O.C.

Production zone
Township of Montepulciano

Grape varieties
80% Sangiovese, 15% Canaiolo Nero, 5% Mammolo

Training system / Yield
Rammed cordon / 8 tons per hectare (3.2 tons per acre)

Fermentation and ageing
Fermentation fully temperature controlled. 12 percent of the wine is aged for a brief 3 month period in once-used sixty gallon Allier oak barrels.
3 month period of bottle aging before release.

Suggestions with food
A fine apéritif, very good match for a wide variety of dishes ranging from hors d’oeuvres to pasta and from white meat to cold cuts and fish.

Serving temperature
60 - 64° Fahrenheit (16 -18° Centigrade).

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Product category: Toscana

VINO NOBILE DI MONTEPULCIANO

Category
Vino Nobile di Montepulciano D.O.C.G.Production zone
Township of Montepulciano

Grape varieties
85% Sangiovese, 15% Canaiolo Nero

Training system / Yield
Rammed cordon / 7 tons per hectare (2,8 tons per acre)

Fermentation and ageing
Fermentation with selected yeasts. Malolactic fermentation in stainless steel tanks. 6 month period in small French oak barrels, and additional 12 months in 50 hectoliter 
Slavonian oak casks. 
Minimum 6 month period of bottling ageing.

Suggestions with food
Flavorful dishes, important entrées, red meat, game, 
roasts and aged cheese.

Serving temperature
64° Fahrenheit (18° Centigrade)

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Product category: Toscana

VINO NOBILE DI MONTEPULCIANO DOCG VIGNA D'ALFIERO

Category
Vino Nobile di Montepulciano D.O.C.G.

Production zone
Township of Montepulciano

Grape varieties
100% Sangiovese

Training system / Yield
Rammed cordon / 5 tons per hectare (2 tons per acre)

Fermentation and ageing
Brief pre-fermentation maceration. The fermentation begins with the inoculation of selected yeasts. The first 18 months of aging take place in 60 gallon Allier oak barrels (during which the malolactic fermentation takes place) and are followed by a further 12 months in bottle.

Suggestions with food
Important entrées, red meat, game, roasts and aged cheese.

Serving temperature
64° Fahrenheit (18° Centigrade)

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About us

Company details

Giulio Caporali, Valdipiatta’s owner and founder, purchased the estate in the late 1980s to pursue his dream of creating a great wine.
With a strong, innovative approach and profound respect for the land, Giulio has been able to elevate Valdipiatta to one of the top producers in the Vino Nobile di Montepulciano appellation. “It is my Shangri-La”, is how Giulio describes Valdipiatta. In 2002, he turned over management of the estate and winery to his daughter Miriam. Today, he enjoys living at Valdipiatta, where he has found an ideal environment to conduct research and pursue his interests in history and literature. A passionate scholar, Giulio translated from Latin, the charter of the town Montepulciano, a manuscript fro 1337 AD. Most recently, he published an essay on the Etruscan origins of the name of Montepulciano.

Miriam Caporali is Valdipiatta’s owner and general manager. A young entrepreneur and a Business Administrator graduate from the University of Rome, Miriam decided to dedicate herself to the family business after extensive experience in consulting. From 1997 to 2002, Miriam worked closely at her father’s side at Valdipiatta, learning all the various aspects of winery management. She also visited Bordeaux, where she took an advanced class in wine tasting and winemaking. Sharing her father’s passion for Montepulciano’s terroir and its ancient winemaking tradition, she decided to dedicate herself completely to the family business, taking over its management in 2002. Today, she serves as general manager in charge of sales and public relations.

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