Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2001
Vineyard location
Hill side with south-eastern exposure.
Vineyard age
Planted in 1997 at a density of 1.30×0.9 meters (-4×3 ft), equivalent to 8.547 vines/ha (3,490/ac).
Trellising method
Trained to a bilateral cordon with vertical shoot positioning.
Grapes
100% Cabernet Sauvignon, 4 different clones: clone CL191 on 420A rootstock. CL169 on 161-49, CL337 on SO4 and CL3309 on SO4.
Soil
Deep sandy clay with limestone from the Pliocene era (6 million years ago).
The 2001 Vintage
Winter and the first part of Spring were very rainy. Mild April temperatures were interrupted by a frost that, in effect, drastically reduced yields. A dry, warm Summer was followed by light, beneficial rains during the first decade of September that fostered an optimal ripeness of the grapes. Harvest quantities were much below average, but late ripening varieties, like Sangiovese, developed a high concentration of polyphenols and alcohol.
Harvest
September 26th.
Grape must at harvest
Sugar 24.30%, total acidity 6.05 per thousand, ph 3.31.
Vinification
Small lot fermentation at 25-30 °C (77-86 °F) using indigenous (wild) yeast. Fifteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.
Malolactic fermentation
Completed during the primary fermentation.
Aging
Placed in new American oak barrels on March 6th, 2002 it was taken out to settle in stainless stee tanks at the end of April 2003.
Bottling
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 6th, 2003.
Production
3,600 bottles.
Bottle age
In our temperature controlled cellar for over 45 months. Released February 2009.
Color
Dark, deep, blackish-ruby hue.
Bouquet
Bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.
Taste
Full-bodied palate with exceptional dark fruit intensity and spice. Big structured with well integrated, supple tannins and a long persistent finish.
Analytical data at the time of bottling
Alcohol 13.45%, total acidity 5.06 per thousand, color 19.57, sugar 1.7 per thousand, polyphenols 3.737 mg/l, dry extract 30.08 g/l.
Serving temperature
20°C, 68°F.
Gastronomy
Best served with roasts and grilled meats, particularly “bistecca alla fiorentina”.