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Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2003

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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

Sandy clay with limestone from the Pliocene era (6 million years ago).


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


Deep, sedimentary, with sandy clay and limestone.

The 2003 Vintage

Continental Winter with abundant snow, strong winds and frosts. Spring and Summer were fairty dry, with record breaking temperatures in the summer with peaks over 40°C (104°F). A providential rain prior to the harvest allowed the grapes to reach optimal maturation. Harvest quantities were 30% below average.


September 15th and 16th.

Grape at harvest

Sugar 23.50%, total acidity 6.80 per thousand, ph 3.30.


Small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast in small cement vats. Twelve day maceration with frequent aerations, pump-owes and punch-downs of the cap for optimum polyphenol extraction.

Malolactic fermentation

Completed during the primary fermentation.


Placed in new French and American oak barrels on February 10th, 2004, it was taken out at the end of February 2005.


To protect the vineyard’s character this wine was bottled unfiltered on March 7th, 2005.


7,970 bottles.

Bottle age

In our temperature controlled cellar for over 45 months. Released September 2011.


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 70%, total acidity 5.11 per thousand, color 15.37, sugar 12 per thousand, polyphenols 4,488 mg/l, dry extract 35.3 g/l.

Serving temperature

20°C, 68°F.


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

History of CRU Sant'Enrico