Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2007

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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.

Grapes

Sangiovese Clone A548 85%, Cabernet Sauvignon clone CL15, all on 420A rootstock, and Merlot of unknown clonal origin 15%.

Soil

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

The 2007 Vintage

The excellent seasonal progression allowed the optimal maturation of the fruit that is some locations reached excellence. Clusters were perfectly healthy and balanced in all components. These characteristics allowed for wines of great structure and excellent polyphenolic components which are ideal for long cellaring.

Harvest

September 20th.

Grape at harvest

Sugar 24.71%, total acidity 6.3 per thousand, ph 3.19.

Vinification

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.

Aging

Placed in new French and American oak barrels on March 3rd, 2008 it was taken out to settle in stainless steel tanks at the end of April 2009.

Bottling

To protect the vineyard’s character this wine was racked then bottled unfiltered on May 12th, 2009.

Production

1,500 bottles.

Bottle age

In our temperature controlled cellar for over 45 months.

Color

Dark, deep, blackish-ruby hue.

Bouquet

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

Taste

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 14.09%, total acidity 5.40 per thousand, color 17.29, sugar 1.98 per thousand, polyphenols 3,621 mg/l, dry extract 31.24 g/l.

Serving temperature

20°C, 68°F.

Gastronomy

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