Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2007
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 2007 Vintage
The excellent seasonal progression allowed the optimal maturation of the fruit that is some locations reached excellence. Clusters were perfectly healthy and balanced in all components. These characteristics allowed for wines of great structure and excellent polyphenolic components which are ideal for long cellaring.
Harvest
September 16th.
Grape at harvest
Sugar 23.80%, total acidity 5.98 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.
Malolattica
Avvenuta contemporaneamente alla fermentazione tumultuosa.
Aging
Placed in new American oak barrels on March 2008 it was taken out to settle in stainless steel tanks at the end of April 2009.
Bottling
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 5th, 2009.
Production
1,000 bottles
Bottle age
In our temperature controlled cellar for over 45 months.
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 13.75%, total acidity 5.58 per thousand, color 18.51, sugar 1.52 per thousand, polyphenols 3,657 mg/l, dry extract 32.26 g/l.
Serving temperature
20°C, 68°F.
Gastronomy
Best served with roasts and grilled meats, particularly ‘bistecca alla fiorentina’.