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Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2004

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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.


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


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.


September 28th and 29th.

Grape at harvest

Sugar 23.89%, total acidity 6.87 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-overs and punch-downs of the cap for optimum potyphenol extraction.

Malolactic fermentation

Completed during the primary fermentation.


Placed in new French and American oak barrels on February 22nd, 2005, it was taken out at the end of March 2006.


To protect the vineyard’s character this wine was bottled unfiltered on April 11th, 2006.


7,800 bottles.

Bottle age

In our temperature controlled cellar for over 45 months. Released September 2013.


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 13.62%, 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.


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

History of CRU Sant'Enrico