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Producer: CarpinetoGrape Varieties: 100% SangioveseOptimum Drinking: Within 15 yearsWine Style: Intense savoury flavours and fine integrated tanninsAlcohol by Volume: 13.5%Closure: Natural CorkCountry: Italian
Antonio Zaccheo is now aided by his son Antonio and daughter, Francesca who both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, is studying to become a wine maker.
MONTEPULCIANOAmong the rolling hills of the Vino Nobile Region of Tuscany, lie 100 hectares of vineyards planted with new clones of Sangiovese and other international varieties on modern rootstocks dedicated to Carpineto's Vino Nobile di Montepulciano and Single Vineyards Programme (Appodiati). Planting density reaches 8,500 vines per hectare for many sites.On the Estate, there is also an old farmhouse complex, complete with Vinification and ageing cellars, in which the Vino Nobile and Single Vineyard wines are produced. Cellar capacity is approximately 3,500 HL of wood cooperage, mostly oval Slovenian oak casks and traditional barrels, in addition to the more modern stainless steel tanks. A new winery with additional ageing cellars has just been constructed.
"Appodiati" Single Vineyard Collection. Carpineto believe that great wines are made in the vineyard. Consequently, they have focused much time and energy on their land, continuously striving to improve on the conditions that have given them excellent fruit. The Appodiati wines are limited release, hand crafted, single vineyard wines from truly exceptional estate vineyards. These wines, produced to reward extensive cellaring, have been bottled unfiltered to best showcase the character of Carpineto's top vineyards. Extensive bottle age of over 30 months is a key element to the quality of these wines and to their approachability upon release.
Grapes: 100% Sangiovese, clone SS-F9-A-5-48 on rootstock 420A. The grapes for this wine come from 1.33 hectares Poggio Sant'Enrico Piccolo and 3.65 Hectares Poggio Sant'Enrico Grande situated at between 300-350 M just outside the town of Montepulciano
Training: Bilateral spurred cordon Harvest: By hand in early October
Soil: Deep, sedimentary, with sandy clay and limestone.
Vinification: Small lot fermentation at 25-30C using indigenous (wild) yeasts. 15 days maceration with frequent pump-overs and punch-downs of the cap for optimum polyphenol extraction. Malolactic fermentation started during maceration and it continued for 12 days after being drawn off its lees.
Ageing: cellars for at least 31 months Placed in French and American new oak barriques in March it was taken out to settle in stainless steel tanks until the following January. The wine was then bottled without being filtered and left to rest for 31 months in bottle in Carpineto's underground cellars where the temperature is constant.
Serve: At 20C to accompany roast and grilled meats especially "Florentine-style" T-Bone steak.
Taste: This wine has great intensity of colour and flavour, with a pronounced savoury and roasted herb flavour. Lovely length with fine integrated tannins.
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