ColleMassari Melacce Vermentino 2013
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Goes well with all fish preparations, particularly with antipasti, ideal as aperitif.
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Wine has been made in Montecucco since the time of the Etruscans in the 8th century, though it recently received DOCG status. This longstanding wine making tradition is carried on by Maria Iris Bertarelli and Claudio Tipa, who purchased the vineyard in 1998 to be the heart of the Montecucco DOC they aimed to create. Montecucco is located between Montalcino, and Scansano, and benefits from microclimates similar to both of those regions. ColleMassari produced its first vintage in 2000 and in 2014 the group was named Cellar of the Year by the prestigious and renowned Gambero Rosso guide. 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. The Castello ColleMassari is not entirely a medieval castle. Its structure is more reminiscent of a fortified hamlet or even a grancia, a type of protected agricultural operation, founded by Cistercian Monks in the 8th century
A fantastic, aromatic white grape that grows with great success in Sardinia, Tuscany and in lesser proportions on the island of Corsica. Somm Secret—Vermentino is thought to be genetically identical to Liguria’s Pigato grape and Peidmont’s Favorita. It comprises a large proportion of the whites in southern France where it is called Rolle.
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Tuscan wine ranges in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.
Sangiovese at its simplest produces straightforward pizza-friendly Tuscan wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello, an exceptionally bold Tuscan wine, expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a red wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.