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Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2000

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Vineyard location

Southern exposure on rolling hillsides.

Vineyard age

Planted in 1995 at a density of 2.80×0.80 meters (-9×3 ft), equivalent to 4.464 vines/ha (1.860/ac).

Trellising method

Trained to a bilateral cordon with vertical shoot positioning.


Sangiovese Clone R24 80%, Cabernet Sauvignon clone CL15 10% and Syrah clone 99F 10%, all on 420 A rootstock Other grapes present in the vineyard but not utilized are Canaiolo, Colorino and Merlot.


Sandy clay with limestone from the Pliocene era (6 million years ago).

The 2000 Vintage

A cold, dry Winter was followed by a wet, mild Spring which resulted in a very vigorous start of vegetation. A warm Summer was followed by early September rains fostering an excellent ripeness of the grapes.


September 29th and 30th.

Grapes at harvest

Sugar 24.60%, total acidity 6.90 per thousand, ph 3.25.


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 potyphenol extraction.


Bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.

Malolactic fermentation

Started during the primary fermentation it was finished 10 days after being drawn off the lees.


Placed in new French and American oak barrels on February lath, 2001 it was taken out to settle in stainless steel tanks at the end of February 2002.


To protect the vineyard’s character this wine was racked then bottled unfiltered on March 7th, 2002.


8,163 bottles.

Bottle age

In our temperature controlled cellar for at least 4 1/2 years. Released Fall 2006.


Dark, deep, blackish-ruby hue


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 13.65%, total acidity 5.52 per thousand, color 13.85, sugar 12 per thousand, polyphenols 3,488 mg/l, dry extract 31.65 g/l.

Serving temperature

17-19°C, 63-66°F.


Best served with roasts.

Wild Boar in Sweet & Sour Sauce with Dark Chocolate