About this wine
I Quadri is the flagship single-vineyard Vino Nobile di Montepulciano DOCG from Bindella's Tenuta Vallocaia estate, made exclusively from Sangiovese (Prugnolo Gentile) grown on the estate's best parcels. It has repeatedly earned high scores from Wine Spectator, James Suckling, Falstaff, and Gambero Rosso. The wine is fermented with native yeasts and aged in French oak, resulting in a sophisticated profile of dark cherry, violet, and subtle earthy undertones with firm, refined tannins and a persistent finish.
A perfect introduction to high-end Tuscan reds — powerful yet elegant, and approachable for those new to fine Italian wine.
Sommelier's Note
"I Quadri is Bindella's most precise expression of Sangiovese — a single-vineyard Vino Nobile that rewards patience and shows exactly what Montepulciano's terroir can achieve."
Food Pairings
Pairs exceptionally well with grilled red meats, game dishes, aged pecorino cheese, and savory mushroom risotto. Its structure also complements Bistecca alla Fiorentina and soy-glazed Wagyu beef.
When to drink it
Ideal for formal dinners, celebratory milestones, or a sophisticated evening with connoisseurs.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥6,000-8,000 (estimated from overseas retail price of approx. $45/750ml, reference conversion)
Terroir & Winemaking
Sourced from the estate's best Sangiovese parcels with clay-limestone soils. Fermented with native yeasts in stainless steel, then aged in French oak (barriques and tonneaux) for approximately 18-20 months before bottle refinement.
Frequently Asked Questions
- What does I Quadri taste like?
- It features intense aromas of dark cherries, dried herbs, and violets, supported by a structured palate with silky tannins and a long, mineral-driven finish.
- What should I pair it with?
- It is best paired with rich meat dishes such as Bistecca alla Fiorentina, or umami-rich Japanese dishes like grilled Wagyu beef.
- When is the best time to drink it?
- It drinks well on release but will continue to evolve for another 8 to 12 years in the cellar.
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