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Appodiato di Gaville Sillano – I.G.T. Toscana 2001

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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/ac).

Trellising method

Trained to a unilateral cordon with vertical shoot positioning.


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.


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 2003 Vintage

Winter and the first part of Spring were very rainy. Mild April temperatures were interrupted by a frost that, in effect, drastically reduced yields. A dry, warm Summer was followed by light, beneficial rains during the first decade of September that fostered an optimal ripeness of the grapes. Harvest quantities were much below average, but late ripening varieties, like Sangiovese, developed a high concentration of polyphenols and alcohol.


October 1st and 2nd.

Grape at harvest

Sugar 23.80%, total acidity 6.25 per thousand, ph 3.24.


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 15 days all being drawn off the lees.


Placed in new French and American oak barrels in March 5th, 2002 was taken out to settle in stainless steel tanks at the end of April 2003.


To protect the vineyard’s character this wine was bottled unfined an unfiltered on May 5th, 2003.


8,000 bottles.

Bottle age

In our temperature controlled cellar for at least 5 years. Released February 2009.


Dark, deep, amaranth-ruby hue


Rich and complex, with blackberries jam and licorice, spicy notes of cacao, coffee, black pepper and a hint of vanilla.


Full-bodied, powerful and developed with integrated tannins and oal flavors.

Analytical data at the time of bottling

Alcohol 13.39%, total acidity 5.08 per thousand, color 18.98, sugar 1.72 per thousand, polyphenols 3,613 mg/l, dry extract 30.32 g/l.

Serving temperature

17-19°C, 63-66 °F.


Best served with game roasts and grilled meats.