Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2000

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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 2.80×0.80 meters (–9×3 ft), equivalent to 4,464vines/ha (1,860/ac).

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 2000 Vintage

A cold, dry Winter was followed by a wet, mild Spring which resulted in a very vigorous start of vegetation. A warm Summer was followed by early September rains fostering an even ripeness of the grapes. Field selection of grape clusters required particular care at harvest time.

Harvest

September 25th and 26th.

Grape at harvest

Sugar 24.45%, total acidity 6.95 per thousand, ph 3.28. Vinification: small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast. Thirteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum potyphenol extraction.

Malolactic fermentation

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

Aging

Placed in new French and American oak barrels on February 12th, 2001, it was taken out at the end of February 2002.

Production

7,372 bottles.

Bottle age

In our temperature controlled cellar for at least 4 1/2 years. Released Fall 2006.

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 13.59%, total acidity 5.60 per thousand, color 14.20, sugar 13 per thousand, polyphenols 3,314 mg/l, dry extract 30.42 g/l.

Serving temperature

20°C, 68°F.

Gastronomy

Best served with roasts and grilled meats, especially ‘fiorentina-styles’ T-Bone steak.

History of CRU Sant'Enrico