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Appodiato di Montepulciano Molin Vecchio – I.G.T. Toscana 2010

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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.


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 2010 Vintage

Given the elevated concentration of the noble components, this vintage was characterized by wines of optimal potential. This noble vintage is defined by a bouquet that is intense and yet delicate. A robust structure, good alcohol levels and optimal polyphenolic components and acidity have allowed for wines which are typical and ideal for long cellaring.


September 14th and 15th.

Grape at harvest

Sugar 24.58%, total acidity 6.15 per thousand, ph 3.20.


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.


It was placed in small (lt.225) new French and American oak barrels for 12 months.


To protect the vineyard’s character this wine was racked then bottled unfiltered.


2,000 bottles.

Bottle age

In our temperature controlled cellar for over 45 months years.


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 13.68%, total acidity 5.35 per thousand, color 14.76, sugar 1.80 per thousand, polyphenols 3710 mg/l, dry extract 29.9 g/l.

Serving temperature

17-19°C, 63-66°F.


Best served with roasts.

Wild Boar in Sweet & Sour Sauce with Dark Chocolate