Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2004
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 420A rootstock.
Soil
Deep, sedimentary, with sandy clay and limestone.
The 2004 Vintage
Winter had abundant snowfall and spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot, which was ideal for the grapes. Production was so abundant that green harvest was necessary.
Harvest
September 28th and 29th.
Grape at harvest
Sugar 23.89%, total acidity 6.87 per thousand, ph 3.30.
Vinification
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-overs and punch-downs of the cap for optimum potyphenol extraction.
Malolactic fermentation
Completed during the primary fermentation.
Aging
Placed in new French and American oak barrels on February 22nd, 2005, it was taken out at the end of March 2006.
Bottling
To protect the vineyard’s character this wine was bottled unfiltered on April 11th, 2006.
Production
7,800 bottles.
Bottle age
In our temperature controlled cellar for over 45 months. Released September 2013.
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 13.62%, total acidity 5.08 per thousand, color 14.59, sugar 1.43 per thousand. polyphenols 3389 mg/l, dry extract 30.52 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
