Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2001
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 2001 Vintage
Winter and the first part of Spring were very rainy. Mild April temperatures were interrupted by a frost that, in effect, drastically reduced yields. A dry, warm Summer was followed by light, beneficial rains during the first decade of September that fostered an optimal ripeness of the grapes. Harvest quantities were much below average, but late ripening varieties, like Sangiovese, developed a high concentration of polyphenols and alcohol.
Grape at harvest
Sugar 24.18%, total acidity 6.20 per thousand, ph 3.30.
Small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast in small cement vats. Sixteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol 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 March 3rd, 2002, it was taken out at the end of April 2003.
To protect the vineyards character this wine was bottled unfiltered on May 5th, 2003.
In our temperature controlled cellar for at least 5 years. Released February 2009.
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 13.60%, total acidity 5.20 per thousand, color 15.61, sugar 1.10 per thousand, polyphenols 3,380 mg/l, dry extract 30.16 g/l.
Best served with roasts and grilled meats, especially ‘Florentine-style’ T-Bone steak.