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Appodiato di Chianciano “La Fornace” – I.G.T. Toscana 2009

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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 2009 Vintage

The good seasonal progression allowed great quality fruit in terms of color extractability and sugars. These characteristics allowed for wines of great structure which are ideal for long cellaring.


September 9th.

Grape at harvest

Sugar 24.91%, total acidity 6.15 per thousand, ph 3.35.

Malolactic fermentation

Completed during the primary fermentation.


Placed in new American oak barrels on April 5th 2010 it was taken out to settle in stainless steel tanks at the end of April 2011.


To protect the vineyard’s character this wine was racked then bottled unfiltered on May 10th, 2011.


1,000 bottles

Bottle age

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 13.90%, total acidity 5.45 per thousand, color 14.54, sugar 1.30 per thousand, polyphenols 3,978 mg/l, dry extract 31.19 g/l.

Serving temperature

20°C, 68°F.


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