Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2009

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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 4,464 vines/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 2009 Vintage

The good seasonal progression allowed great quality fruit in terms of color extractability and sugars. These characteristics allowed for wines of great structure which are ideal for long cellaring.

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 polyphenol extraction.

Aging

Placed in new French and American oak barrels, on March 19th 2010 it was taken out at the end of March 2011.

Harvest

September 25th.

Malolactic fermentation

Completed during the primary fermentation.

Grape at harvest

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

Bottling

To protect the vineyard’s character this wine was bottled unfiltered on May 20th 2011.

Production

4,000 bottles.

Bottle age

In our temperature controlled cellar for over 45 months.

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 14.31%, total acidity 5.25 per thousand, color 17.11, sugar 1.71 per thousand, polyphenols 3,785 mg/l, dry extract 32.2 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