Appodiato di Gaville Sillano – I.G.T. Toscana 2009
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 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 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.
September 17th and 18th.
Grape at harvest
Sugar 25.36%, total acidity 6.4 per thousand, ph 3.35.
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.
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.
To protect the vineyard’s character this wine was bottled unfined and unfiltered on May 23rd 2011.
In our temperature controlled cellar for at least 48 months.
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.
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.
Best served with game roasts and grilled meats.