Appodiato di Gaville Sillano – I.G.T. Toscana 2004

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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 0 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 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.

Harvest

October 4th and 5th.

Grape at harvest

Sugar 23.78%, total acidity 6.95 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 5 days after being drawn off the lees.

Bottling

To protect the vineyard’s character this wine was bottled unfined and unfiltered on March 20th, 2006.

Production

3,000 bottles.

Bottle age

In our temperature controlled cellar for at least 48 months. Released January 2013.

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.

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.

Serving temperature

17-19°C, 63-66°F.

Gastronomy

Best served with game roasts and grilled meats.