ColleMassari Melacce 2017

ColleMassari is the most important and largest estate of the Montecucco appellation in central Tuscany. The vineyards are located on the Montecucco hill that gives name to the appellation.

About the Vineyard

Melacce is the name of a river that runs through the property. Montecucco is located between Montalcino, and Scansano, and benefits from microclimates similar to both of those regions. The Castello ColleMassari winery is located in Cinigiano in the foothills of Monte Amiata, about 1050ft above sea level.

Melacce is produced from vineyards at 300 m above sea level on fractured sandstone soils well exposed to sea winds, which together with pronounced temperature fluctuations imprint the characters of freshness and aroma to the wine.

Wine Production

The harvest is quite early, in order to preserve verve and vivacity in the grapes. Vinification in stainless steel vats at low temperatures to better preserve the varietal aromatic expression. It is then aged on lees, to gain smoothness and flavor.

Tasting Notes

A vermentino of noble character with crispy peel and lively acidity. On the nose it is intense, with marked citrus and aromatic herbs. On the palate it is fresh, sapid, persistent and with a pleasant fruity aftertaste.

Food Pairing

Goes well with all fish, particularly with antipasti, and is ideal as an aperitif.

Production Info
Soil composition
Training method
Cordon Spur
985 feet
Average Vine Age
15 years
Year vineyard planted
From 1999 to 2005
Harvest time
from the 20th to the 27th of August
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
100% Vermentino
Prefermentation Technique
Cold maceration
Time on its skins
12 hours
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
20 days
Fermentation temperature
59 °F
Malolactic fermentation
Fining agent
Type of aging container
Stainless steel tanks
Length of bottle aging
2 months
Size of aging container
100 hl
Length of aging before bottling
4 months
Analytical Data
13.5 %
pH level
Residual sugar
0.9 g/L
5.5 g/L
Dry extract
20.1 g/L

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