Appodiato di Montepulciano – Vigneto St. Ercolano – Vino Nobile di Montepulciano D.O.C.G. 2010

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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 2010 Vintage

Given the elevated concentration of the noble components, this vintage was characterized by wines of optimal potential. This noble vintage is defined by a bouquet that is intense and yet delicate. A robust structure, good alcohol levels and optimal polyphenolic components and acidity have allowed for wines which are typical and ideal for long cellaring.

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.

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.

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 13.82%, total acidity 4.8 per thousand, color 14.05, sugar 1.88 per thousand, polyphenols 3,652 mg/l, dry extract 30.4 g/l.

Serving temperature

20°C, 68°F.

Gastronomy

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