Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2007
Southern exposure on rolling hillsides.
Planted in 1995 at a density of 2.80×0.8 meters (~9×3 ft), equivalent to 4,464 vines/ha (1,860/ac).
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 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.
Grape at harvest
Sugar 24.71%, total acidity 6.3 per thousand, ph 3.19.
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.
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 3rd, 2008 it was taken out to settle in stainless steel tanks at the end of April 2009.
To protect the vineyard’s character this wine was racked then bottled unfiltered on May 12th, 2009.
In our temperature controlled cellar for over 45 months.
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 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.
Best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.