Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2007
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 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.
Grape at harvest
Sugar 23.80%, total acidity 5.98 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.
Avvenuta contemporaneamente alla fermentazione tumultuosa.
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.
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 5th, 2009.
In our temperature controlled cellar for over 45 months.
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 13.75%, 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.
Best served with roasts and grilled meats, particularly ‘bistecca alla fiorentina’.