Castello di Meleto has created a unique Colto Alle Bolle label. The Chianti sparkling wine you don't expect.
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Package | 750 ml |
Region | Tuscany |
Nation | Italy |
Castello di Meleto - In Gaiole in Chianti since 1256
The land of Castello di Meleto extend around the medieval town for about 2,470 acres: of these 300 are reserved for growing grapes. Sangiovese is the main varietal used in the production of the Chianti Classico DOCG. Other varietals planted in the '80s include Merlot and Cabernet, but since the late 90s there has been a process of replanting aimed at enhancing the traditional heritage of grapes in Tuscany, also introducing some white varieties such as Vermentino.
Castello di Meleto - Colto alle Bolle - Bubbles - Sparkling Wines
Castello di Meleto has created a unique Colto Alle Bolle label.
Personality
The Chianti sparkling wine you don't expect
Style
Fresh, joyful and pleasant
Tasting Notes
In the glass it presents itself in a wonderfully bright pink and with a lively and continuous perlage. The nose has distinctly floral notes that immediately invites you to taste. In the mouth the slight pungency of the bubbles goes well with the pleasant freshness that makes it an extremely pleasant and drinkable wine
Serving
Excellent as an aperitif, this sparkling wine is perfect for accompanying appetizers and delicate dishes based on fish and shellfish
Shelf-Life
Between 3 and 5 years old
Blend
50% Sangiovese and 50% Pinot nero
Vineyards
Poggiarso 450/500 mt, S.Piero 340/360 mt, Meleto 360/420 mt
Planting Year
Between 1998 and 2003
Density per Ha
5,000 strains
Yield per Ha
45 quintals of grapes
Breeding System
Spurred cordon
Sparkling Wine System
The grapes are harvested in the first ten days of September. A soft pressing is carried out immediately at temperatures of about 10 ° C; the first fermentation takes place in steel with a maximum temperature of 15 ° C. The second fermentation takes place following the Martinotti method (long Charmat), with slow refermentation for at least 45 days at low temperature and subsequent stasis on the lees for at least 2-3 months.
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