02.06.01 Qualitätsschaumwein/Sekt ohne engere Herkunftsangabe
Qualitätsschaumwein/Sekt ohne engere Herkunftsangabe
VERMENTINO IGT TOSCANA
Varietal: 100% Vermentino Alcohol: 13.0% Vineyard: S.Piero, between 360 and 420 meters above sea level
Vinification: The grapes are harvested in small containers to minimize breakage while they are transported to the winery. The crushed grapes are destemmed, cooled and transferred into the tanks where they macerate for a few hours. The must is separated from the skins, and undergoes cold static clarification. The clearest part obtained is then sent for fermentation in stainless steel tanks at controlled temperatures of up to a maximum of 17 °C.
Aging: The refinement is done in stainless steel for about 4 months. Tasting notes: Yellow with greenish hues, hints of citrus, fresh and slightly tangy. Good persistence combined with a pleasant, mineral finish. Serving temperature: 10°-12°
Vineyard: Poggiarso located at an altitude between 450 and 500 meters above sea level.
Winemaking: The grapes are handpicked in small containers in order to reduce the risks of skin breakage. The grapes are gently de-stemmed and softly pressed, then chilled and left on the skin for a few hours. The must obtained is then moved into stainless steel tanks in order to start the fermentation at a controlled temperature of 17°C. During the fermentation, a small part of the wine undergoes a brief aging period in barriques of second or third passage.
Maturing and Ageing: The wine is aged in stainless steel tanks for about 6 months.
Tasting notes: Soft pink color, with strawberry and black cherry aromas. Fresh and crispy followed by a pleasant and smooth aftertaste. Serving temperature: 10°-12°
Varietal: Mostly Sangiovese, Merlot Vineyard: Fonti and Meleto (Sangiovese), San Piero (Merlot) between 360 and 380 meters above sea level Year vineyard planted: Between 1974 and 1997 Vines per hectare: 3,000/5,000 Yield per hectare: 5/6.5 tons Training method: Spurred cordon and Guyot
Vinification: Stalks are removed and grapes are soft pressed: the must obtained is left to ferment spontaneously in stainless steel tanks at a controlled temperature of 25°C. After the alcoholic fermentation, the wine remains in contact with the skins for period of 15 to 20 days before it is transferred into cement vats to achieve the initiation and development of malolactic fermentation.
Ageing: The ageing process takes place in stainless steel tanks; only part is aged in barriques of second and third passage for about 10– 12 months.
Tasting notes: Deep ruby red, with notes of red berry fruits and hints of violet. Pleasantly fresh and round with soft tannins. Good persistence on the finish.
THE VINEYARDS The land of Castello di Meleto extend around the medieval town for about 2,470 acres: of these 300 are reserved for growing grapes. Sangiovese is the main varietal used in the production of the Chianti Classico DOCG. Other varietals planted in the '80s include Merlot and Cabernet, but since the late 90s there has been a process of replanting aimed at enhancing the traditional heritage of grapes in Tuscany, also introducing some white varieties such as Vermentino.
The soil is primarily composed of galestro, a chalky marlstone, alberese, a weathered sandstone and calcareous marl, from this arid and rocky soil the vines bring forth their best fruits, rich in natural aromas and fragrances.
Castello di Meleto produces primarily traditional Chianti Classico DOCG, a modern, intriguing Spumante Brut Rosè, two typical and distinct types of Grappa, an organic Extra Virgin Olive Oil as well as breeding the Cinta Senese breed of pig.
The Meleto vineyards produce about 6,000 kilograms of grapes per hectare, which is harvested partly by hand and partly by machine.
Great wines from great grapes. The Meleto Chianti Classico is a modern wine which still retains the traditional fine and elegant flavor. Our legendary Vigna Casi Riserva and the Supertuscans have a more intense structure, yet pleasantly full-bodied and persistent.