Appodiato di Gaville Sillano – I.G.T. Toscana 2004
South and south-east exposures on medium steepness slope.
Planted in the early 1980’s with one area grafted in 1997 at a density of 0 2×1 meters (-7×3 ft), equivalent to 5,000 vines/ha (2.080/ac).
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 sandy clays.
The 2004 Vintage
Winter had abundant snowfall and spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot which was ideal for the grapes. Production was so abundant that green harvest was necessary.
October 4th and 5th.
Grape at harvest
Sugar 23.78%, total acidity 6.95 per thousand, ph 3.28.
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.
Started during the primary fermentation it continued for 5 days after being drawn off the lees.
To protect the vineyard’s character this wine was bottled unfined and unfiltered on March 20th, 2006.
In our temperature controlled cellar for at least 48 months. Released January 2013.
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 oak flavors.
Analytial data at the time of bottling
Alcohol 13.56%, total acidity 5.22 per thousand, color 18.51, sugar 154 per thousand. polyphenols 3,655 mg/I, dry extract 31.02 g/l.
Best served with game roasts and grilled meats.