Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2009

Scegli un’altra annata

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.