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Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2000

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Vineyard location

Southern exposure on a gently sloping hillside.

Vineyard age

Planted in 1995 at a density of 2.80×0.8 meters (-9×3 ft), equivalent to 4,464 vines/ha (1,860/ac).

Trellising method

Trained to a bilateral cordon with vertical shoot positioning.


Sangiovese Clone A548 70%, Cabernet Sauvignon clone CL15 20% and Merlot of unknown clonal origin 10%, all on 420A rootstock.


Sandy clay with limestone from the Pliocene era (6 million years ago).

The 2000 Vintage

A cold, dry Winter was followed by a wet, mild Spring which resulted in a very vigorous start of vegetation. A warm Summer was followed by early September rains fostering an excellent ripeness of the grapes.


October 4th and 5th.

Grape must at harvest

Sugar 24.50%, total acidity 6.85 per thousand, ph 3.31.


Small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast in small cement vats. Fifteen 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 was finished a few days after being drawn off the lees.


Placed in new French and American oak barrels on February 12th, 2001 it was taken out to settle in stainless steel tanks at the end of February 2002.


To protect the vineyard’s character this wine was racked then bottled unfiltered on March 6th, 2002.


4,013 bottles.

Bottle age

In our temperature controlled cellar for 4 1/2 years. Released Fall 2006.


Dark, deep, blackish-ruby hue.


Bold and intense, with black currants, licorice, black pepper and a hint of vanilla.


Full-bodied palate with exceptional black fruit intensity and spice. Big structured with well integrated, supple tannins and a long, persistent finish.

Analytical data at the time of bottling

Alcohol 13.61%, total acidity 5.55 per thousand, color 14.02, sugar 1.2 per thousand, polyphenols 3,371 mg/l, dry extract 30.85 g/l.

Serving temperature

20°C, 68°F.


Best served with roasts and grilled meats, especially “fiorentina-style” T-bone steak.