||Loc. Meleto - Gaiole in Chianti (SI)
||Alberese and galestro skeleton mainly clayey rich in iron, sulfur and quartz.
||Spurred cordon, guyot and sapling.
||The grapes are harvested either by hand or by machine. The must obtained after a destemming and a light pressing of the grapes, is introduced into steel tanks at a controlled temperature of 25-28 ° C where, for a period of time ranging from 15 to 20 days, spontaneous alcoholic fermentation will take place (without the addition of exogenous yeasts) and the consequent maceration on the skins, after malolactic fermentation, carried out in cement tanks.
||15 months in 54 hl Slavonian oak barrels.
||Price Castello di Meleto Chianti Classico Magnum 2017 € 20.35