Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2009
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.
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 2009 Vintage
The good seasonal progression allowed great quality fruit in terms of color extractability and sugars. These characteristics allowed for wines of great structure which are ideal for long cellaring.
Harvest
September 21st.
Grape at harvest
Sugar 25.08%, total acidity 6.2 per thousand, ph 3.25.
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
It was placed in small (lt.225) new French and American oak barrels for 12 months.
Bottling
To protect the vineyard’s character this wine was racked then bottled unfiltered.
Production
2,000 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 14.3%, total acidity 5.35 per thousand, color 13.56, sugar 1.97 per thousand, polyphenols 3,569 mg/l, dry extract 31.64 g/l.
Serving temperature
20°C, 68°F.
Gastronomy
Best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.