Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2003

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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 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.

Harvest

September 24th.

Grape at harvest

Sugar 24.72%, 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 10th, 2004 it was taken out to settle in stainless stee tanks at the end of April 2005.

Bottling

To protect the vineyard’s character this wine was racked then bottled unfiltered on May 9th, 2005.

Production

3,000 bottles.

Bottle age

In our temperature controlled cellar for over 45 months. Released October 2011.

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 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.

Serving temperature

20°C, 68°F.

Gastronomy

Best served with roasts and grilled meats, particularly “bistecca alla fiorentina”.