Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2001
Hill side with south-eastern exposure.
Planted in 1997 at a density of 1.30×0.9 meters (-4×3 ft), equivalent to 8.547 vines/ha (3,490/ac).
Trained to a bilateral cordon with vertical shoot positioning.
100% Cabernet Sauvignon, 4 different clones: clone CL191 on 420A rootstock. CL169 on 161-49, CL337 on SO4 and CL3309 on SO4.
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.
Grape must at harvest
Sugar 24.30%, total acidity 6.05 per thousand, ph 3.31.
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.
Completed during the primary fermentation.
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.
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 6th, 2003.
In our temperature controlled cellar for over 45 months. Released February 2009.
Dark, deep, blackish-ruby hue.
Bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.
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.
Best served with roasts and grilled meats, particularly “bistecca alla fiorentina”.