About this wine
Vineyard and terroir
The fruit comes from Casi, Meleto, Poggiarso, Moci and San Piero. The vineyards were planted between 1990 and 2000 at a density of 5,000 vines per hectare and are trained to both spur-pruned cordon and Guyot. Yields are approximately 60 quintals of grapes per hectare. The stony soils are dominated by alberese and galestro and are described as rich in iron, sulphur and quartz.
Grapes
95% Sangiovese and 5% Merlot.
Vinification
The grapes are harvested by hand, then crushed and destemmed. Alcoholic fermentation takes place in stainless-steel tanks at a controlled temperature of 22–24°C for 10–15 days. Depending on the vintage, further maceration on the skins may follow.
Ageing
The wine is divided for 15 months of maturation. One portion remains in concrete tanks, where malolactic fermentation takes place; the other matures in 50-hl Slavonian-oak casks. This reliance on large-format oak preserves the expression of Sangiovese.
Tasting profile
Deep ruby red. Violet and cherry lead the aroma, complemented by sweet spices. The entry is velvety, with rounded tannins, good structure and harmony, and a fresh, persistent finish.
Vintage notes
From the 2021 vintage, Castello di Meleto’s production became officially organic.
Label / history
The special-edition label celebrates the estate’s transition to certified organic production beginning with the 2021 vintage.
