Carpineto
Carpineto Sant'Ercolano 2000
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Sauvignon, Merlot, Sangiovese |
| Aging | In new French and American oak barrels then it was taken out to settle in stainless steel tanks. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1967
- Oenologist: Caterina Sacchet, Gabriele Ianett
- Bottles produced: 3.000.000
- Hectares: 216
Right from the start, the two were very sensitive to innovative farming techniques such as careful selection of sites for new plantings and selection of clones but also farming strongly oriented towards low yields. Furthermore, from an oenological point of view, they pioneered avant-garde techniques that would have marked the modern era's oenology. In particular, they introduced controlled malolactic fermentation, the use of indigenous yeasts, cold and carbonic maceration and ageing in barriques. The result of applying these new technologies leads Carpineto to produce wines of great depth, appreciated by wine critics worldwide.
Today, the Sacchet and Zaccheo families work together, managing 5 estates and 500 hectares of land, all cultivated sustainably and with zero environmental impact. Caterina Sacchet is the oenologist who inherits from her father a great wealth of knowledge and a strong passion for the land.
Carpineto is the story of two friends and their families, united by a shared love for Sangiovese and a strong desire to participate in the renaissance of wine in Tuscany. Today, they continue their dream of producing the wines they love, appreciated in 70 countries worldwide. Read more
| Name | Carpineto Sant'Ercolano 2000 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2000 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Cabernet Sauvignon, Merlot, Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Carpineto |
| Origin | Montalcino (SI) |
| Climate | Southern exposure on a gently sloping hillside. |
| Soil composition | Sandy clay with limestone from the Pliocene era (6 million years ago). |
| Cultivation system | Bilateral cordon with vertical shoot positioning. |
| Harvest | September 21st. |
| Wine making | 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. Malolactic fermentation: started during the primary fermentation it was finished a few days after being drawn off the lees. |
| Aging | In new French and American oak barrels then it was taken out to settle in stainless steel tanks. |
| Total acidity | 6.2 gr/L |
| PH | 3.25 |
| Allergens | Contains sulphites |
