Merkki: Carpineto

APPODIATO DI CHIANCIANO "LA FORNACE" - IGT TOSCANA

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

The grapes for this wine come from the 8.35 hectare (20 acres) vineyard called “La Fornace” just outside the town of Chianciano Terme (Siena), at about 280 to 300 meters (~1,000ft) in elevation.

Vineyard Location: hill side with south-eastern exposure.
Vineyard age: planted in 1997 at a density of 1.30x0.9 meters (~4x3 ft), equivalent to 8,547 vines/ha (3,490/ac).
Trellising method: trained to a bilateral cordon with vertical shoot positioning.

Grapes: 100% Cabernet Sauvignon, 4 different clones: clone CL191 on 420A rootstock, CL169 on 161-49, CL337 on SO4 and CL3309 on SO4

Soil: deep sandy clay with limestone from the Pliocene era (6 million years ago).

Harvest: September.

Grape must at harvest: sugar 23.80%, total acidity 6.15 per thousand, ph 3.31.

Vinification: small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast. Fifteen 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 American oak barrels in March it was taken out to settle in stainless steel tanks at the end of April.

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

Production: 800 bottles.

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

Color: dark, deep, blackish-ruby hue.

Bouquet: bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.

Taste: full-bodied palate with exceptional dark fruit intensity and spice. Big structured with well integrated, supple tannins and a long, persistent finish.

Analytical data at the time of bottling: alcohol 13.62%, total acidity 5.52 per thousand, color 17.51, sugar 1.52 per thousand, polyphenols 3,410 mg/l, dry extract 31.26 g/l.

Serving temperature: 20°C, 68°F.

Gastronomy: best served with roasts and grilled meats, particularly ‘bistecca alla fiorentina’.