Appodiato di Gaville Sillano – I.G.T. Toscana 2000
Vineyard location
South and south-east exposures on medium steepness slope.
Vineyard age
Planted in the early 1980’s with one area grafted in 1997 at a density of 2×1 meters (7×3 ft), equivalent to 5,000vines/ha (2.080/6c).
Trellising method
Trained to a unilateral cordon with vertical shoot positioning.
Grapes
Sangiovese 60% of unknown clonal origin and Cabernet Sauvignon 40%, grafted with buds field selected from our Chianciano/Montepulciano estate. The rootstock type is not known.
Soil
From the Eocene epoch of the Tertiary period (15 million years ago) the soil displays strata of clay scists, calcareous and arenaceous deposits, as well as sardy clays.
The 2000 Vintage
A cold, dry Winter was followed by a wet, mild Spring which resulted in a very vigorous start of vegetation. A warm Summer was followed by early September rains fostering an excellent ripeness of the grapes. Field selection of grape clusters required particular care at harvest time.
Harvest
October 2nd and 3rd.
Grape at harvest
Sugar 24.50%, total acidity 6.75 per thousand, ph 3.28.
Vinification
Small lot fermentation in temperature controlled stainless steel tanks at 28°C (82°F) using selected yeast. Fourteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.
Malolactic fermentation
Started during the primary fermentation it continued for 4 days after being drawn off the lees.
Aging
Placed in new French and American oak barrels on February 13th, 2001 it was taken cut to settle in stainless steel tanks at the end of February 2002.
Bottling
To protect the vineyard’s character this wine was bottled unfined and unfiltered on March 6th, 2002.
Production
5,300 bottles.
Affinamento in bottiglia
In locale interrato, a temperatura naturale e costante, per oltre 45 mesi. Disponibile da aprile 2006.
Color
Dark, deep, amaranth-ruby hue
Bouquet
Rich and complex, with blackberries jam and licorice, spicy notes of cacao, coffee. black pepper and a hint of vanilla.
Taste
Full-bodied, powerful and developed with integrated tannins and oak flavors.
Analytical data at the time of bottling
Alcohol 13.59%, total acidity 5.70 per thousand, color 14.01, sugar 1.45 per thousand, polyphenols 3.728 mg/l, dry extract 31.2 g/l.
Serving temperature
17-19°C, 63-66°F.
Gastronomy
Best served with game roasts and grilled meats.