Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2003
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 2003 Vintage
Continental Winter with abundant snow, strong winds and frosts. Spring and summer were fairly dry, with record breaking temperatures in the summer with peaks over 40°C (104°F). A providential rain prior to the harvest allowed the grapes to reach optimal maturation. Harvest quantities were 30% below average.
Grape at harvest
Sugar 24.72%, 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 10th, 2004 it was taken out to settle in stainless stee tanks at the end of April 2005.
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 9th, 2005.
In our temperature controlled cellar for over 45 months. Released October 2011.
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 14.00%, total acidity 5.3 per thousand, color 16.90, sugar 2.0 per thousand, polyphenols 4,618 mg/l, dry extract 35.3 g/l.
Best served with roasts and grilled meats, particularly “bistecca alla fiorentina”.