Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2009

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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 2009 Vintage

The good seasonal progression allowed great quality fruit in terms of color extractability and sugars. These characteristics allowed for wines of great structure which are ideal for long cellaring.

Harvest

September 14th and 15th.

Grape at harvest

Sugar 24.58%, total acidity 6.15 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 polyphenol extraction.

Malolactic fermentation

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

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 May 17th, 2011.

Production

2,000 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 14.1%, total acidity 5.85 per thousand, color 14.74, sugar 1.75 per thousand, polyphenols 3650 mg/l, dry extract 31.8 g/l.

Serving temperature

17-19°C, 63-66°F.

Gastronomy

Best served with roasts.

Wild Boar in Sweet & Sour Sauce with Dark Chocolate