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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
Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farms 500 hectares of land spread over four estates among Tuscany's most prestigious appellations. The original aim of the producers – to make modern, world-class red wine from the Chianti Classico appellation, has been admirably fulfilled. The Farnito and Dogajolo wines demonstrate the winery’s pioneering approach to making wines from international varieties in Tuscany. Formerly IWSC Italian Wine Producer of the Year, Carpineto was the also the first ever Italian winery to be awarded the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree.
The 2010 vintage was a very good year, with heat in July which contributed to the grapes reaching maturity and good ripeness levels. The resulting wines highlight the strong colours and intense typicity of the Sangiovese variety, with excellent phenolic components in balance with alcohol and acidity levels - all the prerequisites for good ageing potential.
This wine is produced from 100% Sangiovese fruit from the 1.33 hectare Poggio di Sant'Enrico Piccolo vineyard and the 3.65 hectare Poggio Sant'Enrico Grande vineyards. These are single vineyards situated at between 300 and 350 metres in elevation on Carpineto's Chianciano Estate in Montepulciano, with southern exposures on rolling hillsides. The Piccolo vineyard was planted in 1978 and the Grande vineyard was planted in 1995 at a density of 4,464 vines per hectare. The vines are trained to a bilateral cordon with vertical shoot positioning. The grapes are clone SS-F9-A, on a 420A rootstock which are grown in a deep sedimentary soil with sandy clay and limestone.
The grapes were fermented in small lots at temperatures of between 25 to 30°C using indigenous, wild yeasts. Fermentation took place in stainless steel tanks and was followed by 12 days of maceration with frequent aerations, pump overs and punch-downs for optimum polyphenolic extraction. Malolactic fermentation took place simultaneously. The young wine was then aged in new French and American oak barrels for 13 months. The wine was bottled unfiltered and bottle aged in underground cellars for approximately four years.
Bold and intense, this mature and powerful wine, shows pronounced black fruit aromas, combined with ripe plum, walnuts and a hint of black pepper. With great intensity of colour and flavour, the fine integrated tannins underpin the complex palate and lead to a long and powerful finish.
The wine has the intensity of flavour to accompany roasted and flame-grilled meats, especially "Fiorentina style" T-bone steak.
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