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Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2004

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Vineyard location

Southern exposure on rolling hillsides.

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 85%, Cabernet Sauvignon clone CL15, all on 420A rootstock, and Merlot of unknown clonal origin 15%.


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

The 2004 Vintage

Winter had abundant snowfall and Spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot, which was ideal for the grapes. Production was so abundant that green harvest was necessary.


September 21st.

Grape at harvest

Sugar 24.50%, total acidity 6.02 per thousand, pH 3.29.


Small lot fermentation ai 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 March 2nd, 2005 it was taken out to settle in stainless steel tanks at the end of April 2006.


To protect the vineyard’s character this wine was racked then bottled unfiltered on May 15th, 2006.


2,500 bottles.

Bottle age

In our temperature controlled cellar for over 45 months. Released: January 2013.


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 13.55%, total acidity 5.30 per thousand, color 14.29, sugar 1.77 per thousand, polyphenols 3,021 mg/l, dry extract 31.24 g/l.

Serving temperature

20°C, 68°F.


Best served with roasts and grilled meats, especially ‘fiorentina-style’ T-Bone steak.