Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2004
Southern exposure on rolling hillsides.
Planted in 1995 at a density of 2.80×0.8 meters (-9×3 ft), equivalent to 4,464 vines/ha (1,860/ac).
Trained to a bilateral cordon with vertical shoot positioning.
Sangiovese Clone A548 80%, Cabernet Sauvignon clone CL15 10% and Syrah clone 47010% 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 2004 Vintage
Winter had abundant snowfall and Spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot, which was ideal for the grapes. Production was so abundant that green harvest was necessary.
September 29th and 30th.
Grape at harvest
Sugar 23.28%, total acidity 6.92 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.
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 21st, 2005 it was taken out to settle in stainless steel tanks at the end of March 2006.
To protect the vineyard’s character this wine was racked then bottled unfiltered on March 18th, 2006.
In our temperature controlled cellar for over 45 months years. Released January 2013.
Dark, deep, blackish-ruby hue.
Bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.
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 13.27%, total acidity 5.92 per thousand, color 15.33, sugar 1.76 per thousand. polyphenols 2989 mg/l, dry extract 29.6 g/l.
Best served with roasts.