Bindella "Fossolupaio" Rosso di Montepulciano '21

Bindella "Fossolupaio" Rosso di Montepulciano '21Montepulciano sits in southern Tuscany, perched on rolling hills between the Val dOrcia and the inland reaches of the regiona countryside of cypress lined ridges, olive groves, and sunlit slopes that naturally favor Sangiovese. Compared to some of Tuscanys more brooding, age demanding reds, Rosso di Montepulciano tends to be the earlier drinking, more weeknight friendly expression of the zone: still unmistakably Tuscan, but built around freshness,

Montepulciano sits in southern Tuscany, perched on rolling hills between the Val d’Orcia and the inland reaches of the region—a countryside of cypress-lined ridges, olive groves, and sunlit slopes that naturally favor Sangiovese. Compared to some of Tuscany’s more brooding, age-demanding reds, Rosso di Montepulciano tends to be the earlier-drinking, more weeknight-friendly expression of the zone: still unmistakably Tuscan, but built around freshness, savor, and charm.

Tenuta Vallocaia (Bindella) is the estate behind the wine, founded when Swiss restaurateur and wine merchant Rudi Bindella fell for Montepulciano and bought a small property at Vallocaia in 1983. What began with just a few hectares grew steadily over the decades into a serious, thoughtfully run estate with a modern cellar and a strong focus on matching site to variety—especially Sangiovese, which is the heart of the local tradition.

“Fossolupaio” is Bindella’s go-to Rosso: a supple, terroir-driven red built for the table. The 2021 is predominantly Sangiovese (around 85%) with a supporting touch of Syrah (about 15%) for extra color, spice, and mid-palate generosity. Fermentation happens in stainless steel at cool-to-moderate temperatures, with about 8–10 days of skin contact, then the wine rests to round out its edges before bottling—keeping the style clean, vibrant, and unmistakably Tuscan rather than oaky or overworked.

In the glass, Fossolupaio leans into sour cherry and ripe red berries, with that classic Sangiovese thread of dried herbs, earthy spice, and a gentle, appetizing grip on the finish. It’s the kind of red that disappears quickly at the dinner table. Pair it with pappardelle with ragù or pizza night!