Castello di Meleto - Borgaio Tuscany Red I.G.T. - Red Wines

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 - Borgaio Tuscany Red I.G.T. - Red Wines

Castello di Meleto has created a unique Borgaio Toscana Rosso label.

The Legend of The Borgaio Name

There are many stories and legends that flourished around the name Borgaio. It is said that it was used to define a wine produced outside the walls, in the vineyards of sharecroppers (called precisely villages). This wine was very popular on peasant festivals although it was loved and appreciated also by the nobles who used to share it with guests in convivial moments.

But in our lands there is also the story of a merchant who arrived in Gaiole in Chianti on an early autumn day. He was tired, hungry and sad when he came across a group of vintners who welcomed him with joy. It is said that it was thanks to the grapes from our vineyards that the merchant found his smile. Or maybe it was thanks to the evening he spent with the winemakers celebrating the harvest on the streets of the village. However things went the legend says that the merchant left the next day with the horse loaded with jars of wine and with joy in the heart thanking loudly that gay village that had given him back his happiness.

Personality

Pleasantness at the table

Style

Direct, pleasant and versatile

Tasting Notes

Intense ruby ​​red, with strong notes of red and forest fruits with hints of violet. Pleasantly fresh, round with soft tannins. Good persistence in the finish

Serving

Cured meats, pizza, pasta with tomato, cheeses

Shelf-Life

Between 4 and 5 years old

Blend

Mainly Sangiovese, Merlot

Vineyards

Sources and Meleto (Sangiovese), San Piero (Merlot) at 360 and 380 meters above sea level

Planting Year

Between 1974 and 1997

Density per Ha

3,000 / 5,000 strains

Yield per Ha

50/65 quintals

Breeding System

Spurred cordon and guyot

Winemaking

The bunches are destemmed and lightly pressed, the must thus obtained is fermented spontaneously in stainless steel tanks at a controlled temperature of 25 ° C. Once the alcoholic fermentation is over, the wine will still remain in contact with the skins for a total period of about 15-20 days before being decanted into cement vats to facilitate the start and development of malo-lactic fermentation.

Maturation and Refinement

The refinement is carried out in steel, only a part of the mass is aged in second and third passage barriques for 10 - 12 months.