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Tasting Note
Sour cherry and floral aromas, then a full, bright palate of cherry fruit with supple, well-integrated tannins and a fresh finish. Certified organic.
Drink it with: Tuscan classics like ribollita or pappa al pomodoro, or anything off the grill.
The Winemaking
Hand-harvested, then fermented spontaneously in steel at 22–24°C. Malolactic in cement, then half the wine spends 15 months in large 50-hectolitre Slavonian oak casks.
The Vineyards
Sangiovese on a patchwork of soils: Alberese limestone, sandstone, clay and crumbly galestro, trained on spur cordon and Guyot.
The Producer
Castello di Meleto in Gaiole has welcomed visitors since 1256. Of its 1,600 hectares, 160 are vines, farmed at low yields and largely organically by Michele Contartese and his team.
The Details
Tasting Note
Sour cherry and floral aromas, then a full, bright palate of cherry fruit with supple, well-integrated tannins and a fresh finish. Certified organic.
Drink it with: Tuscan classics like ribollita or pappa al pomodoro, or anything off the grill.
The Winemaking
Hand-harvested, then fermented spontaneously in steel at 22–24°C. Malolactic in cement, then half the wine spends 15 months in large 50-hectolitre Slavonian oak casks.
The Vineyards
Sangiovese on a patchwork of soils: Alberese limestone, sandstone, clay and crumbly galestro, trained on spur cordon and Guyot.
The Producer
Castello di Meleto in Gaiole has welcomed visitors since 1256. Of its 1,600 hectares, 160 are vines, farmed at low yields and largely organically by Michele Contartese and his team.
The Details