Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 1999

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Vineyard location

Southern exposure on rolling hillsides.

Vineyard age

Planted in 1994 at a density of 2.80×0.80 meters (-9×3 ft).

Trellising method

Trained to a bilateral cordon with vertical shoot positioning.

Grapes

Sangiovese Clone R24 70%, Cabernet Sauvignon clone CL15 10% and Syrah clone 99F 20%, all on 420A rootstock.

Soil

Sandy clay with limestone

The 1999 Vintage

The Winter months were cold and rainy as normal. Spring started cool and wet then turned mild. Flowering was abundant followed by a good set Verasion started uniformly during the first half of July. Summer was warm and sunny, with above average temperatures reaching on some occasions up to 36-40°C (96-103°F).

Harvest

September 28th and 29th.

Grape at harvest

Sugar 24.00%, total acidity 7.00 per thousand, ph 3.18.

Vinification

Small lot fermentation at 25-30 C (77-86°F) using selected yeast Ten day maceration with frequent pump-overs and punch-downs of the cap for optimum polyphenol extraction.

Malolactic fermentation

Started during the primary fermentation it was finished during maceration before being drawn off the lees.

Aging

Placed in new French and American oak barrels on March 2nd, 2000 it was taken out to settle in stainless steel tanks in January 2001.

Bottling

To protect the vineyard’s character this wine was racked then bottled unfiltered on March 2nd, 2001.

Production

12,652 bottles.

Bottle age

In our temperature controlled cellar for at least 31 months. To be released September 2003.

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 red fruit intensity and spice. Big structured with well integrated, supple tannins and a long, persistent finish.

Analytical data at the time of bottling

Alcohol 13A0%, total acidity 5.80 per thousand, color 13.67, sugar 1.1 per thousand. polyphenols 3,020 mg/l, dry extract 31.60 g/l.

Serving temperature

18-20°C, 65-68°F.

Gastronomy

Best served with roasts.

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