Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 1999

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Vineyard location

Southern exposure on rolling hillsides.

Vineyard age

Poggio Sant’Enrico Piccolo planted in 1978. Poggio Sant’Enrico Grande planted in 1995 at a density of 280×0.80 meters (-9×3 ft).

Trellising method

Trained to a bilateral cordon with vertical shoot positioning.

Grapes

100% Sangiovese Clone SS-F9-A 5-48 on 420 A rootstock.

Soil

Deep. sedimentary, with sandy clay and limestone.

The 1999 Vintage

The winter months were cold and rainy as normal. Spring started cool and wet then turned mild. Flowering was abundant followed by a good set. Verasion started uniformly during the first half of July. Summer was warm and sunny, with above average temperatures reaching on some occasions up to 36-40°C (96-103°F).

Harvest

October 8th and 9th.

Grape at harvest

Sugar 24.30%, total acidity 6.90 per thousand, ph 3.29.

Malolactic fermentation

Started during the maceration it continued for 12 days after being drawn off the lees.

Aging

Placed in new French and American oak barrels on March 2nd, 2000, it was taken out to settle in stainless steel tanks in January 2001.

Bottling

To protect the vineyards character this wine was bottled unfiltered on March 5th, 2001.

Production

6,269 bottles.

Bottle age

In our temperature controlled cellar for at least 31 months. To be released September 2003.

Color

Dark, deep, blackish-ruby hue.

Bouquet

Bold and intense, with black fruit and plum aromas, black pepper. walnut and hints of vanilla.

Taste

Full-bodied palate with exceptional black fruit intensity Big structure with supple tannins and a long, persistent finish.

Analytical data at the time of bottling

Alcohol 13.55%, total acidity 5.80 per thousand, color 13.82, sugar 12 per thousand, polyphenols 3,375 mg/l, dry extract 31.05 g/l.

Serving temperature

20°C, 68°F.

Gastronomy

Best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.

History of CRU Sant'Enrico