Appodiato di Montepulciano Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2012

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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.

Color

Dark, deep, blackish-ruby hue.

Grapes

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

Soil

Deep, sedimentary, with sandy clay and limestone.

The 2012 Vintage

The 2012 Vintage is characterized by wines of excellent quality, with high polyphenols and alcohol levels. These characteristics have contributed to well-balanced wines with a flavor profile particularly true to variety and to its territory, ideal for a very 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

12,000 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 13.94%, total acidity 5.3 per thousand, color 18.8, sugar 1.0 per thousand, polyphenols 3,935 mg/l, dry extract 32.5 g/l.

Serving temperature

20°C, 68°F.

Gastronomy

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

This wine, of great structure and concentration, is designed to reward extensive cellaring.

History of CRU Sant’Enrico
Dark Chocolate Cake with Wild Berry Filling