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