Appodiato di Gaville Sillano – I.G.T. Toscana 2010

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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 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.