The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Viinin Kuvailu
The Story
L’Apparita was Tuscany’s first pure 100% Merlot wine made in Italy with its debut vintage of 1985.
Castello di Ama and L'Apparita made a breakthrough on 8 February when L’Apparita 1987 was awarded as the best Merlot wine in a blind tasting hosted by the Academie du Vin in Switzerland— with a jury led by no less than world-renowned wine consultant, Michel Rolland. It left behind 15 other Merlot wines including the legendary Pétrus and its 1988 vintage.
The small parcels that make up the 3.84 hectares of the L’Apparita vineyard are set atop the Vigneto Bellavista hill, at an altitude of 490 metres. In 1975 they were planted with Canaiolo and Malvasia Bianca, then grafted over with Merlot clone 342 between 1982 and 1985.
Blend: 100% Merlot (Clone 342)
First planted: 1982-1985
Viticulture: Open lyre training in 490 metres with 2,800 vines/acre in clay rich soil.
Average age of vines: 32 years
Soil: calcareous with clay
Vinification: Fermented with indigenous yeasts only
Ageing: aged in thin-grained French oak barriques 35% new, 65% once used for 18 months.
First vintage: 1985
Winemaker's Notes: Purple red color with violet nuances. Impenetrable. Aroma: red fruits, blackberry. Spices such as vanilla, black pepper in grains and juniper. The finish has a balsamic note. The taste is extremely elegant, smooth and enveloping, with a silky yet powerful tannin. Clearly fresh, very persistent, never ending.
Wine Information
Vinification
On September 8, the estate harvested 120 quintals (13.2 tons) of selected grapes in the vineyard. Fermentation was regular and occurred at a temperature of about 33-34°C. (91-93°F.). The wine was pumped over the cap throughout fermentation. Maceration was held to 23 days, slightly less than the usual period, to avoid extraction of bitter tannins. Malolactic fermentation, carried out entirely in new barriques of oak from the Allier, followed the draining off of 70 hectoliters (1,842 U.S. gallons) of wine.
Maturation
In December 1997, once malolactic fermentation had been completed, the wine was racked and assembled, then returned to the barrels. Maturation in wood, during which the wine was periodically tasted, lasted about 15 months. The wine was bottled on May 9, 1999, and provided 8,064 Bordeaux bottles and 400 magnums.
Technical data
Total acidity: 5,50
Volatile acidity: 0,48
pH: 3,47
Alcohol: 13,30
Total dry extract: 32,30
U.V.280: 70,30
Vuosikerta 1997
Italian Vintage Report by Tb: In 1997, the entire Italian wine industry was rejuvenated by one of the greatest vintages of all time. The only negative aspect of the year was subzero night temperatures in April and May, which damaged exceptionally early buds and flowers. As a result, crop yield was lower than desired. Otherwise, the summer season was blessed with sunny and warm weather. Temperatures soared in August and September and the grapes ripened two weeks earlier than normal. This took Piedmont by surprise, as Nebbiolo ripened before Barbera, which was unprecedented. The small grapes were so well balanced that there were only four other Italian vintages like 1997 in the 20th century. Otherwise, the acidity of the grapes has fallen below normal levels due to their ripeness. In Tuscany the situation was the same as in Piedmont – there had not been a harvest of such quality since 1947. The wines can still take years of aging and up to decades for Barolos and Barbarescos .