Castello di Meleto Vin Santo del Chianti Classico DOC
WHY WE LOVE IT
- The fruit for this delicious nectar comes from two of their estate vineyards, Meleto and San Piero.
- The vines that produce the grapes for this wine were planted in 1972 and 1974.
- Meleto Vineyard is located closest to the castle. Reaching an altitude of 370 meters, it is the hottest and most sheltered from the wind with the soil being mostly clay and rich in stone. The soils here consist of Alberese, Arenaria, clay, and Galestro.
- The San Piero Vineyard borders Pieve di Spaltenna, a 10th century church owned by Castello di Meleto, and extends to the village of Gaiole in Chianti at 390 meters of altitude. The open and well-ventilated area allows the vines to remain healthy and dry and imparts on them an element of freshness. Here the soil is rich in Alberese, Arenaria, and Galestro.
Varietal Composition: 90% Trebbiano 5% Sangiovese and 5% Malvasia
Elaboration: Harvesting and selection of grapes by hand. This technique allows Castello di Meleto to hang the bunches vertically within their stunning vinsantaia, thus beginning the natural drying process in well-ventilated rooms. The fermentation and aging takes place in mixed wood casks, sealed and kept in rooms with varying seasonal temperatures. “Caratelli” (small, 50-liter barrels) are filled up 70%. The wine ages for another 4 – 5 years in wood casks.
Tasting Notes: Amber with typical hints of dried fruits, honey, apricot, notes of vanilla and spices. Full and velvety, great structure and roundness. Long and persistent finish with a hint of well-balanced acidity.
PRESS
2008 – 92 Wine Spectator
2009 – 92 Vinous
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.