Pievasciata is just 10 kilometres from Siena. It’s picture-book Tuscany, with rolling hills a patchwork of cultivated fields, woods, vineyards and olive groves, punctuated by tall cypress trees and honey-coloured ancient stone villas. The wine towns of Radda and Gaiole in Chianti are just up the road, but it’s in the UGA of Castelnuovo Berdagna. It’s about 400m above sea level with limestone and clay soils with the all-important presence of galestro and alberese. Importantly, this region is home to the Vallepicciola winery and most of the estate. It’s also the name of these three new arrivals.
Forbes Magazine has said “I am predicting big things to emerge from Vallepicciola over the next few years”, while Gambero Rosso stated this is “one of the most important wineries in the area”; these kinds of wines are the reason. The entry-level equivalent to Vallepicciola’s Grand Cru line (three wines retailing over $200 and sold by allocation), these are similar varieties, but at a more accessible price.
Pievasciata Chardonnay Toscana IGT 2023
The Pievasciata Chardonnay is taken from a few small plots on the Vallepicciola estate at varying altitudes. In the cellar, the grapes were destemmed and pressed very gently over nearly two days, ensuring only the finest varietal flavours were captured. This was partnered by fermentation in steel at a controlled temperature, also keeping the characters true to the essence of the grapes. The wine was bottled after a little batonnage and aging on fine lees for 3 months.
Bold and fruit-forward, this has a prominent fragrance of stone fruits, layered with peach blossom and almond. The palate introduces freshness and just a touch of salinity. Partner with most Italian seafood dishes, or with mild, creamy cheeses or summer salads.
Pievasciata Pinot Nero Toscana IGT 2022
There’s very little Pinot Noir made in Tuscany, but some that are known to be worth exploring are made by Alessandro Cellai, who produces Pinot Noir at Vallepicciola (and his own estate, Podere Monastero). This is 100% estate Pinot Nero, fermented in wooden cone-shaped vats at a controlled temperature, followed by a 7-day post-fermentation maceration. The racking and malolactic fermentation took place in second and third passage barriques, followed by aging in seasoned wood for 6-8 months.
This is a fresh and forward Pinot with aromas of wild strawberry, cassis and pomegranate, partnered with whispers of minerality derived from the Tuscan landscape. Pair with mushroom or lentil dishes, game flavours and cured meats.
Pievasciata Rosso Toscana IGT 2021
This is Vallepicciola’s baby Super-Tuscan, made by Alessandro Cellai, who was mentored by the inventor of Sassicaia and Tignanello, Giacomo Tachis. It’s a 60/20/20 estate blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese grapes harvested from the Val di Picciola, Casuccio and Mordese vineyards. The alcoholic fermentation and maceration took place in steel tanks at a controlled temperature before it was pressed to second-passage French barriques for malolactic fermentation and maturation for just under 10 months. The wine was also matured in bottle before release.
“Fresh and taut, this red delivers balance, setting the stage for its blackcurrant, cherry and orange peel flavors. Oak spice, mild and wild herbs accent add detail on the long finish. Cabernet Sauvignon, Cabernet Franc and Sangiovese. Drink now through 2028.” 91 points, Wine Spectator, 10 Amazing Tuscan Wine Values 2024
