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Flat front label of wine
Flat front label of wine

Fattorie Melini Coltri Vineyard 1 1994

Other Red Blends from Tuscany, Italy
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    Winemaker Notes

    THE GRAPES: 70% Sangiovese Grosso and 30% Cabernet Sauvignon (grafted on canaiolo intermediate) VINEYARD: in the Commune of Castellina, in Chianti. The soil is mainly alberese mixed with marl and limestone. The training system is Guyot simple and double with only 50 quintals/ha yield. VINIFICATION: Cabernet is picked in mid-October, sangiovese grosso ten days later. The grapes are vinified separately in "red" with 15-18 days maceration and frequent pumping over; for sangiovese the maceration time is longer because the extraction of the color and tannins is more consistent and slower. Fermentation with selected yeasts, at a controlled temperature of 25°C. AGING: 3 years in Limousin oak. This type of wood is normally used for grappa aging. Before use, the barrels are drained with a special hot treatment of steamed water and salt. The wine is aged for at least 6 months in bottle before being released. CHARACTERISTICS: Intense ruby red with a tendency towards garnet hues. The bouquet is prominent, elegant with distinct varietal notes (violets, iris, aromatic hay) and pleasant hints of raspberry jam, cloves and vanilla. The taste is dry, warm and clean, austere with a distinct finish of toasted almonds and fruits. TECHNICAL DATA: Alcohol 13.9%; total acidity 5.40 g/l; pH 3.19 sugar 1.89 g/l; extract 25.71 g/l. AGING POTENTIAL: 15 years or more. GASTRONOMIC SUGGESTIONS: Red meats, roasted or braised, especially veal, game, truffle dishes, cheese.

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    Fattorie Melini

    Fattorie Melini

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    Fattorie Melini, Tuscany, Italy
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    The Melini family constructed their first winery in 1705 in Pontassieve, a village on the outskirts of Florence. Their wine was consumed locally until 1860, when Laborel Melini collaborated in developing the straw-covered glass flask (fiasco), which made it possible for wine to travel safely overseas.

    One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging 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 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 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 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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WLD217346_1994 Item# 40154