Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2010

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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 2010 Vintage

Given the elevated concentration of the noble components, this vintage was characterized by wines of optimal potential. This noble vintage is defined by a bouquet that is intense and yet delicate. A robust structure, good alcohol levels and optimal polyphenolic components and acidity have allowed for wines which are typical and 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

It was placed in small (lt.225) new French and American oak barrels for 12 months.

Bottling

To protect the vineyard’s character this wine was bottled unfiltered.

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 14.65%, total acidity 5.68 per thousand, color 18.54, sugar 1.61 per thousand, polyphenols 3,945 mg/l, dry extract 33.87 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
Dark Chocolate Cake with Wild Berry Filling