Tolaini – Mello 700 Chianti Classico IGT
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Italy
Tuscany
Wine
Red
The Facts
Origins Italy > Tuscany > Chianti
Appellation Chianti Classico
Varietal Sangiovese
Cepage 100% Sangiovese
Winemaking 80% of the grapes are then destemmed and those berries are sorted in the optical sorter and then put into conical French oak casks. Approximately 20% of the remaining grapes are left as whole bunches and vinified in terracotta Amphorae. Gentle punch downs are done in the oak vats for the first 10 days of maceration. Fermentation occurs with natural yeasts and the must is kept in contact with the skins for 45 days in the oak vats and up to 90 days in the amphorae.
Aging 18 months in Austrian oak, 8 months in bottle
Annual Production 275 cases
Markets California
Trade and Media
The Character
Aromas Hints of raspberry, red cherry and violet.
Mouthfeel Medium bodied with smooth tannins and a long finish
Tasting Notes Ruby red with purple nuances. The nose displays hints of raspberry, red cherry and violet. Tannins are smooth, the structure is medium bodied with a long persistent finish. The acidity gives a bright freshness to this wine, typical of high altitude wines.
Selling Point A pure expression of sangiovese from this remote hilltop
Awards 95pts James Suckling, 92pts Wine Spectator
Sustainability Green Practicing, Natural Fermentation
The Story
Planted in 2001 at roughly 700 meters above the sea, Mello is the highest altiude vineyard in the Chianti Classico DOCG. Mello was planted by renowned agronomist Ruggero Mazzilli and is a certified organic vineyard. This terroir boasts warm sunny days, cool nights and a constant breeze, ideal for Sangiovese. The soil is Macigno, a well-draining non calcareous sandstone soil, poor in organic matter, which imparts finesse and elegance to this Cru's Sangiovese.
Winemaking: The best grapes are hand selected in the vineyard and are brought to the winery in small crates. 80% of the grapes are then destemmed and those berries are sorted in the optical sorter and then put into conical French oak casks. Approximately 20% of the remaining grapes are left as whole bunches and vinified in terracotta Amphorae.
Gentle punch downs are done in the oak vats for the first 10 days of maceration. Fermentation occurs with natural yeasts and the must is kept in contact with the skins for 45 days in the oak vats and up to 90 days in the amphorae.
Aging: The wine then ages in 25 hl Austrian oak casks for 18 months, of which 6 months are on the fine lees. The wine is then bottled and rests another 8 months before release.
Winemaking: The best grapes are hand selected in the vineyard and are brought to the winery in small crates. 80% of the grapes are then destemmed and those berries are sorted in the optical sorter and then put into conical French oak casks. Approximately 20% of the remaining grapes are left as whole bunches and vinified in terracotta Amphorae.
Gentle punch downs are done in the oak vats for the first 10 days of maceration. Fermentation occurs with natural yeasts and the must is kept in contact with the skins for 45 days in the oak vats and up to 90 days in the amphorae.
Aging: The wine then ages in 25 hl Austrian oak casks for 18 months, of which 6 months are on the fine lees. The wine is then bottled and rests another 8 months before release.
About Tolaini
Producer Story
Pier Luigi Tolaini, a native of Tuscany, immigrated to Canada in 1956. He planned to work for a few years, make some money, then go back home, buy a farm, marry his high school sweetheart and make some good wine. It took Pier Luigi 45 years before he returned with a clear vision of the high quality wine he wanted to make: one of Italy's best, no less. In 1998 he returned to his native land and purchased some of the best land in the region of Chianti Classico in the noted commune of Castelnuovo Berardenga.
Producer Story
Pier Luigi Tolaini, a native of Tuscany, immigrated to Canada in 1956. He planned to work for a few years, make some money, then go back home, buy a farm, marry his high school sweetheart and make some good wine. It took Pier Luigi 45 years before he returned with a clear vision of the high quality wine he wanted to make: one of Italy's best, no less. In 1998 he returned to his native land and purchased some of the best land in the region of Chianti Classico in the noted commune of Castelnuovo Berardenga.
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