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Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2004

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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.


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 2004 Vintage

Winter had abundant snowfall and Spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot which was ideal for the grapes. Production was so abundant that green harvest was necessary.


September 16th.

Grape at harvest

Sugar 23.80%, total acidity 6.15 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.

Malolactic fermentation

Completed during the primary fermentation.


Placed in new American oak barrels on March 3rd, 2005 it was taken out to settle in stainless stee tanks at the end of April 2006.


To protect the vineyard’s character this wine was racked then bottled unfiltered on May 4th, 2006.


800 bottles.

Bottle age

In our temperature controlled cellar for over 45 months. Released January 2013.


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 13.62%, total acidity 5.52 per thousand, color 17.51, sugar 1.52 per thousand, polyphenols 3,410 mg/l, dry extract 31.26 g/l.

Serving temperature

20°C, 68°F.

Abbinamenti gastronomici

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