Appodiato di Gaville Sillano – I.G.T. Toscana 2010
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.
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.
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.
Vintage 2010
Given the elevated concentration of the noble components, this vintage was characterized by wines of optimal potential. This noble vintage is defined by a bouquet that is intense and yet delicate. A robust structure, good alcohol levels and optimal polyphenolic components and acidity have allowed for wines which are typical and ideal for long cellaring.
Harvest
September 17th and 18th.
Grape must 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.
Aging
It was placed in small (lt.225) new French and American oak barrels for 12 months.
Bottling
To protect the vineyard’s character this wine was bottled unfined and unfiltered.
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 13.94%, total acidity 5.35 per thousand, color 14.2, sugar 1.88 per thousand, polyphenols 3381 mg/l, dry extract 30.7 g/l.
Serving temperature
17-19°C, 63-66°F.
Gastronomy
Best served with game roasts and grilled meats.