Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2000
Southern exposure on rolling hillsides.
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).
Trained to a bilateral cordon with vertical shoot positioning.
100% Sangiovese, Clone SS-F9-A 5-48 on 420 A rootstock.
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.
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.
Started during the maceration it continued for a few days after being drawn off the lees.
Placed in new French and American oak barrels on February 12th, 2001, it was taken out at the end of February 2002.
In our temperature controlled cellar for at least 4 1/2 years. Released Fall 2006.
Dark, deep, blackish-ruby hue.
Bold and intense, with black fruit and plum aromas, black pepper. walnut and hints of vanilla.
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.
Best served with roasts and grilled meats, especially ‘fiorentina-styles’ T-Bone steak.