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 Magnum 2023 |
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Type | White green still |
Denomination | Bolgheri DOC |
Vintage | 2023 |
Size | 1,50 l |
Alcohol content | 14.0% by volume |
Grape varieties | 70% Vermentino, Fiano, Manzoni Bianco, Petit Manseng, Verdicchio Bianco |
Country | Italy |
Region | Tuscany |
Vendor | Guado al Melo |
Climate | Mediterranean. Tempered by the sea breeze, with a broad day-night temperature differentials on summer. |
Soil composition | Deep, fine sandy-clayey, medium/rich in pebbles. |
Harvest | The vineyard is harvested in one step and the grapes are co-fermented, as per tradition. They are harvested in an optimal moment of ripeness for the synergy of the different varieties, in the coolest hours of the morning. |
Wine making | The selected and de-stemmed grapes are gently pressed and the must is cleaned by spontaneous precipitation, leaving it overnight with the cool temperature of the cellar. |
Aging | After fermentation, it is aged on the lees for about 1 year, in stainless steel tanks, with frequent mixing. After that, it remains about one year in the bottle. |
Allergens | Contains sulphites |