southern exposure on a gently sloping hillside.
planted in 1995 at a density of 2.80×0.8 meters (~9×3 ft), equivalent to 4,464 vines/ha (1,860/ac).
trained to a bilateral cordon with vertical shoot positioning.
Sangiovese Clone A548 85%, Cabernet Sauvignon clone CL15, all on 420A rootstock, and Merlot of unknown clonal origin 15%.
sandy clay with limestone from the Pliocene era (6 million years ago).
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.
sugar 25.08%, total acidity 6.2 per thousand, ph 3.25.
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.
started during the primary fermentation it was finished a few days after being drawn off the lees.
placed in new French and American oak barrels on March 10th, 2010 it was taken out to settle in stainless steel tanks at the end of April 2011.
to protect the vineyard’s character this wine was racked then bottled unfiltered on May 3rd, 2011.
in our temperature controlled cellar for over 45 months.
dark, deep, blackish-ruby hue.
bold and intense, with black currants, licorice, black pepper and a hint of vanilla.
full-bodied palate with exceptional black fruit intensity and spice. Big structured with well integrated, supple tannins and a long, persistent finish.
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.
best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.
Making the great wines of Tuscany since 1967.
Carpineto is driven by a passion for wine and a love