Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2007

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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 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’.