Podere Forte Petrucci Melo

Podere Forte Petrucci Melo

Wine Description

“The wine of the Caesars, sumptuous, aristocratic, elegant and sinuous. It fascinates with its light scent of rose petals and attracts with its ruby swirl, glowing in power.”
Pasquale Forte

The Cru Petrucci Melo is one of the two maximum espression of Sangiovese. Maniacal attention is paid to every detail in the vineyard and cellar. "Melo" is the name of the less than 1 ha vineyard from where it comes. Grand Cru soil is the classification given to this soil as the rock appears at only 2-3 feet from the surface.

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Acclaim
“The 2015 Petrucci Melo entices with a spicy blend of sour cherries, savory herbs, worn leather, allspice and clove. This washes across the palate like pure silk, refined and elegant, with depths of mineral-tinged red fruits guided by brisk acidity. Rosy inner florals form toward the close. This tapers off youthfully tense with edgy tannins that still require time to soften, as hints of licorice and sage slowly fade. Further cellaring will be required for the Melo to come fully into focus, but it will be time well spent.” — Vinous, Mar 2024
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Vineyard & Production Info
Production area/appellation:
Orcia DOC
Vineyard name
Melo vineyard
Vineyard size
1 ha acres
Soil composition
calcium shist soil at 0,5 meter from surface
Elevation:
1476 - 1837 feet
Exposure:
East/West
Harvest time:
end of September till mid of October
Bottles produced of this wine:
4,000
Average Vine Age:
25 years
Certified Eco-Friendly Practices:
Certified, not stated on label
Certifying Organizations:
Demeter
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Winemaking & Aging
Maceration length:
up to 35 days
Varietal composition:
100% Sangiovese
Fermentation container:
conical wooden barrel of various size
Maceration technique:
pump over
Malolactic fermentation:
full
Fining agent:
no
Size of aging container:
228 l, 600 l, 1500 l
Length of aging before bottling:
22 - 24 months
Total SO2
63
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Analytical Data
pH level:
3.41
Acidity:
5.9 g/L
Alcohol:
15 %
Total SO2
63
Residual sugar:
0.1 g/L
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Wine Production

VINEYARD: the vineyard is planted with a density of 6.250 vines per hectare, bush-trained vines according to organic and biodynamic practices.

HARVEST: grapes are harvested in 15 kg crates; a careful manual bunch selection and an optical selection of the individual grapes follows.

VINIFICATION AND AGEING: spontaneous fermentation in French oak vats, up to 35 days. Ageing in French oak casks for 22 - 24 months. A minimum of 24 months of bottle maturation follows.