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Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2003

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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 A548 80%, Cabernet Sauvignon clone CL15 10% and Syrah clone 470 10% all on 420A 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 2003 Vintage

Continental Winter with abundant snow, strong winds and frosts. Spring and Summer were fairly dry, with record breaking temperatures in the summer with peaks over 40°C (104°F). A providential rain prior to the harvest allowed the grapes to reach optimal maturation.


September 26th and 27th.

Grape must at harvest

Sugar 23.50%, 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 polyphenol extraction.


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

Malolactic fermentation

Started during the primary fermentation it continued for 10 days after being drawn off the lees.


Placed in new French and American oak barrels on February 10th, 2004 it was taken out to settle in stainless steel tanks at the end of February 2005.


To protect the vineyard’s character this wine was racked then bottled unfiltered on March 7th, 2005.


5,500 bottles.

Bottle age

In our temperature controlled cellar for over 45 months years. Released October 2011.


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 14.196, total acidity 5.1 per thousand, color 14.74, sugar 1.2 per thousand, polyphenols 4,082 mg/l, dry extract 32.67 g/l.

Serving temperature

17-19°C, 63-66°F.


Best served with roasts.

Wild Boar in Sweet & Sour Sauce with Dark Chocolate