Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2001

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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.

Grapes

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

Soil

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

The 2001 Vintage

Winter and the first part of Spring were very rainy. Mild April temperatures were interrupted by a frost that, in effect, drastically reduced yields. A dry, warm Summer was followed by light beneficial rains during the first decade of September that fostered an optimal ripeness of the grapes. Harvest quantities were much below average, but late ripening varieties, like Sangiovese, developed a high concentrationof polyphenols and alcohol.

Harvest

September 26th and 27th.

Grape at harvest

Sugar 23.70%, total acidity 6.40 per thousand, ph 3.20.

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 potyphenol extraction.

Malolactic fermentation

Completed during the primary fermentation.

Aging

Placed in new French and American oak barrels on March 4th, 2002 it was taken out to settle in stainless steel tanks at the end of April 2003.

Bottling

To protect the vineyard’s character this wine was racked then bottled unfiltered on May 5th, 2003.

Production

9,800 bottles.

Bottle age

In our temperature controlled cellar for at least 5 years. Released February 2009.

Color

Dark, deep, blackish-ruby hue

Bouquet

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

Taste

Full-bodied palate with exceptional red fruity intensity and spice. Big structured with well integrated, supple tannins and a long, persistent finish.

Analytical data at the time of bottling

Alcohol 13.22%, total acidity 5.07 per thousand, color 13.03, sugar 1.8 per thousand, polyphenols 3,530 mg/l, dry extract 31.05 g/l.

Serving temperature

17-19°C, 63-66°F.

Gastronomy

Best served with roasts.

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