Description

ABOUT THE PRODUCER:
Established in Greve in Chianti in 1967 by the Sacchet and Zaccheo families, Carpineto farms 500 hectares of sustainably farmed land, spread across five carbon-neutral estates in the regions of Chianti Classico, Alto Valdarno, Vino Nobile di Montepulciano, Brunello di Montalcino, and Maremma. Carpineto holds the VIVA certification for sustainability, and is accredited ISO 14001 and IFS. Formerly IWSC Italian Wine Producer of the Year, Carpineto was 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. Carpineto produces exquisite wines with elegant typicity.

THE VINTAGE:
2012 saw wide temperature shifts and abundant rainfall with short, but copious rainfall; windy days and temperatures below the seasonal average. However, favourable climatic conditions during September and into the first half of October saw good summer temperatures combined with cool nights, which allowed the grapes to gradually achieve complete ripeness.

ABOUT THE VINEYARD:
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 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 WINEMAKING PROCESS:
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 punchdowns for optimum polyphenolic extraction. Malolactic conversion occurred simultaneously. The wine was aged in new French and American oak barrels for 13 months before being bottled unfiltered. Bottle ageing took place in underground cellars for approximately four years.

OUR TASTING NOTE:
Bold and intense, this mature wine shows pronounced black fruit aromas, combined with hints of walnut, black pepper spice and vanilla. With great intensity of colour and flavour, the fine integrated tannins underpin the complex palate and lead to a long and powerful finish.

GRAPE VARIETY:
Sangiovese 100%.