Appodiato di Gaville Sillano – I.G.T. Toscana 2009
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.
Vintage 2009
The good seasonal progression allowed great quality fruit in terms of color extractability and sugars. These characteristics allowed for wines of great structure which are ideal for long cellaring.
Harvest
September 17th and 18th.
Grape at harvest
Sugar 25.36%, total acidity 6.4 per thousand, ph 3.35.
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.
Aging
Placed in new French and American oak barrels on March 15th, 2010 it was taken out to settle in stainless steel tanks at the end of March 2011.
Bottling
To protect the vineyard’s character this wine was bottled unfined and unfiltered on May 23rd 2011.
Production
1,200 bottles.
Bottle age
In our temperature controlled cellar for at least 48 months.
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 14.19%, total acidity 5.85 per thousand, color 14.82, sugar 1.98 per thousand, polyphenols 33070 mg/l, dry extract 31.75 g/l.
Serving temperature
17-19°C, 63-66°F.
Gastronomy
Best served with game roasts and grilled meats.