M�rke: Carpineto

APPODIATO DI MONTEPULCIANO VIGNETO DI POGGIO SANT'ENRICO - VINO NOBILE DI MONTEPULCIANO D.O.C.G.

This wine, of great structure and concentration, is designed to reward extensive cellaring.

The grapes for this wine come from the 1.33 hectare (3.20 acres) Poggio Sant’Enrico Piccolo and the 3.65 hectare (8.76 acres) Poggio Sant’Enrico Grande vineyards. These are situated between 300 and 350 meters (~1,000ft) in elevation just outside the town of Montepulciano (Siena).

Vineyard Location: southern exposure on rolling hillsides.
Vineyard age: Poggio Sant’Enrico Piccolo planted in 1978, Poggio Sant’Enrico Grande planted in 1995 at a density of 2.80x0.80 meters (~9x3 ft), equivalent to 4,464 vines/ha (1,860/ac).

Trellising method: trained to a bilateral cordon with vertical shoot positioning.

Grapes: 100% Sangiovese, Clone SS-F9-A 5-48 on 420A rootstock.

Soil: deep, sedimentary, with sandy clay and limestone.
The 2004 Vintage: winter had abundant snowfall and spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot, which was ideal for the grapes. Production was so abundant that green harvest was necessary

Harvest: September.

Grape must at harvest: sugar 23.89%, total acidity 6.87 per thousand, ph 3.30.

Vinification: small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast in small cement vats. Twelve day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.

Malolactic fermentation: completed during the primary fermentation.

Aging: placed in new French and American oak barrels in February, it was taken out at the end of March.

Bottling: to protect the vineyard’s character this wine was bottled unfiltered in April.

Production: 7,800 bottles.

Bottle age: in our temperature controlled cellar for over 45 months.

Color: dark, deep, blackish-ruby hue.

Bouquet: bold and intense, with black fruit and plum aromas, black pepper, walnut and hints of vanilla.

Taste: full-bodied palate with exceptional black fruit intensity. Big structure with supple tannins and a long, persistent finish

Analytical data at the time of bottling: alcohol 13.62%, total acidity 5.08 per thousand, color 14.59, sugar 1.43 per thousand, polyphenols 3389 mg/l, dry extract 30.52 g/l.

Serving temperature: 20°C, 68°F

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