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After five years, DiWineTaste readers meet Bindella winery again in a very special event dedicated to Vino Nobile di Montepulciano, in this occasion served from magnum bottles. Dr. Giovanni Capuano - agronomist, wine maker and managing director of Bindella winery - has illustrated to participants a significant and interesting profile of Sangiovese grapes and its many clones, as well as the wine making characteristics according to soil type. The evening started with Rosso di Montepulciano Fossolupaio 2014, mainly produced with Sangiovese, a wine offering an interpretation of the famous red grape made of the direct character of its youth, with a pleasing crispness and agreeableness. The event continues with the first of the three Vino Nobile di Montepulciano wines - all served from magnum bottles - Bindella 2012. Sangiovese, in this wine blended to the other typical varieties of the territory - Canaiolo Nero, Colorino and Mammolo - offers a more complex and mature character, also thanks to the aging in cask, while keeping its typical crisp character, in a perfect balance of agreeableness and complexity. It then follows the magnum of one of the most representative wines of Bindella - Vino Nobile di Montepulciano I Quadri 2011 - produced with 100% Sangiovese and aged in cask. Thanks to the composition of the soil where it is cultivated the vineyard, mainly clay, this Sangiovese shows a more intense color with a lower transparency, as well as a more robust body than the previous wine, however of impeccable elegance. The last magnum to be tasted has been the most prestigious wine of Bindella: Vino Nobile di Montepulciano Riserva Vallocaia 2010, taking its name from the place where it is located winery of Siena. Produced with Sangiovese and a small part of Colorino del Valdarno, this reserve has a robust character however having a better finesse and elegance than I Quadri, a perfect balance of crispness, astringency and roundness. The event ended with a particular interpretation of Sangiovese, in the form of grappa, for the occasion served in two different styles: the white Vallocaia - aged in steel tanks - and Oro, aged in cask, therefore having an amber gold color. The tasting of wines and distillates of Bindella has been conducted by Antonello Biancalana who has also created, as usual, the dishes paired to wines and distillates and made by Locanda dei Golosi kitchen led by chef Emiliano Buccolini.
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