Castello di Meleto Vigna Poggiarso Chianti Classico

Castello di Meleto Chianti Classico Riserva “Vigna Poggiarso”

WHY WE LOVE IT

  • A vibrant, straightforward and bold Gran Selezione where the intensity of the aromas is combined with a crispness of flavors and a true acidity.
  • Obtained exclusively from Sangiovese grapes, but coming from the Poggiarso vineyard.
  • An uncompromising wine that gives voice to the vineyard of origin, rich in rock and perched on a hill 560 meters above sea level.

Varietal Composition: 100% Sangiovese

Elaboration: The bunches of grapes, selected in the vineyard and harvested by hand, are destemmed and crushed, the must thus obtained is fermented at controlled temperature. After the alcoholic fermentation, the wine will remain in contact with the skins for about 15-20 days, followed by racking in cement tanks to facilitate decantation, where malolactic fermentation will then begin. The wine ages for 27 months in 50 Hl. 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

2016 – 94 Vinous | 91 Wine Advocate

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.

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Print Rated Shelf Talker (2016 – 91 Wine Advocate)
Print Rated Shelf Talker (2016 – 94 Vinous)