Terroir

Chianti Classico
Gaiole
in Chianti
SURFACE AREA: 100 hectares.

GEOLOGICAL COMPOSITION OF THE SOIL: As far as the geological composition of the soils is concerned, these vary from area to area: it is, nonetheless, possible to identify a common element in the soils of all of the different sub-zones, and that is the rocks, the mixture of stones and pebbles of calcareous clays, of limestone and schist.

ALTITUDE ABOVE SEA LEVEL: 360-530 m

EXPOSURE: West; South; East.

TRAINING SYSTEM: Guyot and Spurred cordon.

ESTATE: Castello di Meleto

WINEMAKER: Emiliano Falsini



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Castello di Meleto estate


The term Chianti was used to indicate a geographical zone for the first time around the year 1100 A.D., but it was only two hundred years later, in 1384, that it was used not to indicate an area, but rather a wine.

The importance, in more recent times, oenologically speaking, of the Sangiovese grape is entirely due to Baron Bettino Ricasoli; it was he, in fact, who created the "formula" for Chianti, basing it on a blend of two red grapes (Sangiovese and Canaiolo) and two white grapes (Trebbiano and Malvasia).
The temperatures are the classic ones of a continental climate, with very warm summers and, often, rather cold winters, and with significant daily temperature swings from daytime heat to nighttime coolness. As far as the geological composition of the soils is concerned, these vary from area to area: it is, nonetheless, possible to identify a common element in the soils of all of the different sub-zones, and that is the rocks, the mixture of stones and pebbles of calcareous clays, of limestone and schist.

The Chianti Classico D.O.C.G, accordingly to the appellation production rules, is composed by a minimum percentage of 80% Sangiovese, the typical red grape of the zone. Chianti Classico can be called "Riserva" if it has been aged for at least two years, three months of which in bottle, before commercial release.

The grape varieties available
in Gaiole in Chianti
Castello di Meleto