ColleMassari Melacce

Melacce bottle image

Wine Description

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.

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Acclaim
“Intense, with melon, orange and honeysuckle flavors, bordering on apricot details. Seamless and supple, with a lingering aftertaste of fruit and flowers.”
— Wine Spectator, Oct 2018
“Intense, with melon, orance, and honeysuckle flavors, bordering on apricot details. Seamless and supple.”
— Wine Spectator, Oct 2018
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Vineyard & Production Info
Soil composition
Sandstone
Training method
Cordon Spur
Elevation:
985 feet
Exposure:
Various
Year vineyard planted:
From 1999 to 2005
Harvest time:
from the 20th to the 27th of August
First vintage of this wine:
2001
Bottles produced of this wine:
75,000
Average Vine Age:
15 years
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
12 hours
Varietal composition:
100% Vermentino
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20 days
Fermentation temperature:
59 °F
Malolactic fermentation:
No
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
Size of aging container:
100 hl
Length of aging before bottling:
4 months
Length of bottle aging:
2 months
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Analytical Data
pH level:
3.1
Acidity:
5.5 g/L
Alcohol:
13.5 %
Dry extract:
20.1 g/L
Residual sugar:
0.9 g/L
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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.

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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.