Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2007
Vineyard location
Southern exposure on rolling hillsides.
Vineyard age
Planted in 1995 at a density of 2.80×0.8 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 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.
The 2007 Vintage
The excellent seasonal progression allowed the optimal maturation of the fruit that is some locations reached excellence. Clusters were perfectly healthy and balanced in all components. These characteristics allowed for wines of great structure and excellent polyphenolic components which are ideal for long cellaring.
Grape at harvest
Sugar 24.22%, total acidity 6.25 per thousand, ph 3.25.
Harvest
September 19th and 20th.
Malolactic fermentation
Started during the primary fermentation it continued for 10 days after being drawn off the lees.
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 polyphenol extraction.
Aging
Placed in new French and American oak barrels on March 5th, 2008 it was taken out to settle in stainless steel tanks at the end of March 2009.
Bottling
To protect the vineyard’s character this wine was racked then bottled unfiltered on April 6th, 2009.
Production
1,370 bottles.
Bottle age
In our temperature controlled cellar for over 45 months years.
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 14.3%, total acidity 5.4 per thousand, color 17.32, sugar 1.56 per thousand, polyphenols 3850 mg/l, dry extract 31.6 g/l.
Serving temperature
17-19°C, 63-66°F.
Gastronomy
Best served with roasts.
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