Guado al Melo
Guado al Melo Vermentino L'Airone 2022
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | In the bottle for about 3 months, in the best storage conditions. |
Description
L’Airone (“The Egret”) is made with Vermentino, a historical variety of the Tuscan and all the Tyrrhenian coasts. Ideally suited to our marine climate, Mediterranean but not too hot. Vermentino has been documented in the Guado al Melo’s vineyards since the 19th century. at least. A traditional wine, one that we interpret according to the great elegance and complexity of our terroir.
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
- Start up year: 1999
- Oenologist: Michele Scienza
- Bottles produced: 120.000
- Hectares: 15
Historical figures and documents report that these areas have been cultivated as vineyards at least since the mid-1800s. They were part of a great estate that with the 20th century was broken up, with the parcels passing from hand to hand until they arrived in our hands in 1998.
This passage of properties had left this particular parcel without a name. Examining historical maps, we discovered the toponym “Guado al Melo,” or Ford at the Apple Tree, which was a ford across the Fossa di Bolgheri stream that forms the Northern boundary of our property. And thus Guado al Melo it became, testifying to our bond with the area. In 1999, we re-planted the vineyards, and in 2005 we completed the construction of the current wine cellar. Read more
| Name | Guado al Melo Vermentino L'Airone 2022 |
|---|---|
| Type | White green still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Guado al Melo |
| Origin | It is born from our vineyards, along the Fossa di Bolgheri stream. |
| Climate | Mediterranean, tempered by the breezes from the sea, with broad day-night temperature differentials in Summer. |
| Soil composition | Alluvial, very deep, sandy and sandy-clay, rich (more or less) in pebbles. |
| Wine making | The must was cleaned by a natural precipitation and left at low temperature for one night. At the end of the fermentation, the wine stayed for about 3 months on the lees, stirring it frequently. After this, we clarified it off the lees (again with natural precipitation) at a low temperature with a light filtration. |
| Aging | In the bottle for about 3 months, in the best storage conditions. |
| Allergens | Contains sulphites |
