Description
Criseo by Guado al Melo has a lengthy shelf life and astonishes with its fragrant depth. It has a vivid golden yellow appearance and communicates clean, elegant scents of white flowers, citrus fruits, aromatic herbs, and honey on the nose. On the palate, it is rich and refreshing with an excellent sense of balance and a long, aromatic peach finish. Find the full offers on xtraWine
Awards
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- 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 Bolgheri Criseo Bianco 2022 |
|---|---|
| Type | White green still |
| Denomination | Bolgheri DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 70% Vermentino, Fiano, Manzoni Bianco, Petit Manseng, Verdicchio Bianco |
| Country | Italy |
| Region | Tuscany |
| Vendor | Guado al Melo |
| Climate | Mediterranean climate characterised by sea breezes, warm, breezy summers and mild winters, |
| Soil composition | The soil is fine sandy-clayey, medium-rich in pebbles. |
| Harvest | The grapes are harvested all together, at a perfect time for the synergy of the different varieties, in the cooler hours of the morning. |
| Wine making | These are co-fermented, as per tradition. The grapes, selected and destemmed, are gently pressed and the must is cleaned by spontaneous precipitation, leaving it overnight in the cool cellar. |
| Aging | After fermentation, it is matured on the lees for about 1 year, in steel, with frequent stirring. It remains for just under a year in the bottle. |
| Allergens | Contains sulphites |

