Appodiato di Gaville Sillano – I.G.T. Toscana 2003

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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 5,000 vines/ha (2,080/ac).

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 sandy clays.

The 2003 Vintage

Continental Winter with abundant snow, strong winds and frosts. Spring and Summer were fairly dry, with record breaking temperatures in the summer with peaks over 40°C (104°F). A providential rain prior to the harvest allowed the grapes to reach optimal maturation. Harvest quantities were 30% below average.

 

Harvest

September 25th and 26th.

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 aeration% pump-overs and punch-downs of the cap for optimum polyphenol extraction.

Malolactic fermentation

Fermentation started during the primary fermentation it continued for 5 days after being drawn off the lees.

Aging

Placed in new French and American oak barrels in February 16th, 2004 it was taken out to settle in stainless steel tanks at the end of February 2005.

Bottling

To protect the vineyard’s character this wine was bottled unfined and unfiltered on May 14th, 2005.

Production

4,000 bottles.

Bottle age

In our temperature controlled cellar for at least 48 months. Released October 2011.

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 13.70%, total acidity 5.1 per thousand, color 14.65, sugar 1.92 per thousand, polyphenols 4,481 mg/l, dry extract 33 g/l.

Serving temperature

17-19°C, 63-66°F.

Gastronomy

Best served with game roasts and grilled meats.