Castello di Meleto Poggiarso Chianti Classico Gran Selezione
WHY WE LOVE IT
- The grapes for this wine come from the Meleto subzone.
- The soil composition for the vineyard is Clay, Alberese (a compact stone, varied in size, and remains unaffected by weather conditions), and Galestro (a brittle stone that releases precious mineral elements for the plant into the soil).
Varietal Composition: 100% Sangiovese
Elaboration: The Guyot training system is used. The clusters, selected in the vineyard and harvested by hand, are destemmed and crushed; the must thus obtained is sent to fermentation at a controlled temperature. Once alcoholic fermentation is complete, the wine will remain in contact with the skins for a period of about 15-20 days, followed by racking into concrete tanks to encourage decantation, where malolactic fermentation will subsequently begin. The wine rests for 27 months in French oak casks.
Tasting Notes: Brilliant purple with garnet hues developing with age. Fragrant nose of red berries, blueberries, cassis and violet. On the palate the body is complemented by a bright acidity, dark fruit, straightforward tannins and a savory, long finish. An authentic Sangiovese of great elegance.
PRESS
2018 – 94 Wine Advocate | 92 Wine Enthusiast | 91 Vinous | 90 Decanter
2019 – 94+ Wine Advocate | 93 James Suckling
PRODUCER BACKGROUND
Castello di Meleto produces wines exclusively from estate-owned grapes. 70% of the grapes are harvested by hand, a choice influenced by two factors: the slope of land that at points reaches extreme levels and the commitment to selecting only the best fruit. With vineyards extending over 160 hectares, only the best grapes are selected for the wines bearing the Castello di Meleto brand. The bunches destined for these flagship wines undergo a rigorous first and second selection: the first in the vineyard at the time of harvest and the second on the sorting table, where each bunch is manually checked by expert operators. Perfectly healthy grapes allow for reduced sulfur dioxide use and spontaneous fermentation, triggered by indigenous yeasts present on the grapes. This reflects Castello di Meleto’s commitment to respecting the work carried out in the vineyard and minimally intervening in the cellar.