CASTELLO DI MELETO, Italy

Yet it is in its most recent incarnation, under the guidance of Michele Contartese and his team of winemakers and viticulturists, that new life, vigour and unparalleled attention to detail has been brought to this imposing property. Today the estate produces authentic expressions of the Chianti Classico region – elegant and structured, with a freshness and minerality derived from its low-yielding, largely organic vineyards. The land of Castello di Meleto extends to 1,600ha, of which just 160ha are dedicated to viticulture. In recent years, greater understanding of the soils has led to the identification of five separate plots: Meleto, San Piero, Casi, Poggiarso and Moci.

Viticulture

Located in the very heart of Chianti Classico, the sizeable Castello di Meleto estate is crossed by the Massellone stream, with average altitudes ranging from 350 to 450 meters and reaching peaks of 600 meters. This range in altitude creates a great difference in temperature between day and night and is ideal for developing aromas and maintaining freshness and acidity in the grapes. Sangiovese, the symbol of Chianti Classico, reigns supreme in this area and is a variety that uniquely reflects the soils in the differing sub-zones of Meleto. Other native varieties such as Malvasia Nera, Canaiolo, Vermentino and Merlot flourish alongside Sangiovese. Thanks to the expansiveness of the Meleto property and the long tradition of viticulture, the most ideal plots were selected for cultivation and divided into five macro zones: Meleto, San Piero, Poggiarso, Moci and Casi, each displaying distinct climate, slope, exposure, soil composition, and altitude.

Winemaking

Castello di Meleto produces wines exclusively from estate-owned grapes. 70% of the grapes are harvested by hand, a choice influenced by two factors: the slope of land that at points reaches extreme levels and the commitment to selecting only the best fruit. With vineyards extending over 160 hectares, only the best grapes are selected for the wines bearing the Castello di Meleto name. The bunches destined for these flagship wines undergo a rigorous first and second selection: the first in the vineyard at the time of harvest and the second on the sorting table, where each bunch is manually checked by our skilled workers. This reflects Castello di Meleto’s commitment to respecting the work carried out in the vineyard and minimally intervening in the cellar. Perfectly healthy grapes enable lower levels of sulphur to be used, and permits spontaneous fermentation, triggered by indigenous yeasts are used to harness greater authenticity in the production of Vigna Casi and Camboi.