From: Montecucco, Tuscany, Italy
Varietal: Vermentino
Tasting Notes: A straw yellow color in the glass. It is intense and inviting on the nose, with pronounced aromas of citrus and aromatic herbs. It unfolds with clear notes of green apple, grapefruit, white peach, and cherry blossom, creating an intensely floral and fruity bouquet. The wine is fresh and intense on the palate, with a lively acidity that opens up beautifully. It is juicy and elegant, with a persistent finish highlighted by salty notes and a pleasant fruity aftertaste, making it a well-proportioned wine.
Pairing: Seafood and shellfish are excellent choices, such as grilled fish like sea bass, halibut, or snapper. Shellfish like shrimp, scallops, or lobster, whether grilled, sautéed, or in light pasta dishes, also make a great match. The wine’s saline and mineral qualities enhance the salty flavors of fresh oysters.
Mediterranean salads with tomatoes, olives, feta cheese, and a light vinaigrette match well with the wine's crispness for salads and light dishes. A Caprese salad with fresh mozzarella and ripe tomatoes pairs wonderfully with Vermentino’s fresh acidity. Poultry and light meats, such as a simple roast chicken with herbs like rosemary and thyme or herb-crusted turkey, benefit from the wine's lively acidity and fresh finish.
Pasta and risotto dishes, particularly seafood pasta like linguine with clams or shrimp scampi, are perfect partners for Vermentino. A lemon risotto also creates a harmonious pairing with the citrus elements in both the dish and the wine. Vegetarian dishes such as a light vegetable quiche with spinach, leeks, and goat cheese, or grilled vegetables like zucchini, eggplant, and bell peppers, enhance the wine's aromatic and herbal notes. Soft cheeses like brie or camembert balance the wine’s acidity and enhance its fruity and floral notes, while tangy and creamy goat cheese pairs excellently.
Linguine With Clam Sauce By Colu Henry
About. Castello ColleMassari, a renowned winery in the Montecucco DOC area of Tuscany, Italy, was founded in 1998 by Claudio Tipa and Maria Iris Bertarelli. A love for Tuscany and a strong passion for wines led Claudio Tipa and his sister Maria Iris Bertarelli to Montecucco’s hills, where in 1999, they acquired and restored the ColleMassari castle. This 13th-century fortress was originally the homestead of the area nobility, along with its vineyards. The Tipa-Bertarelli family plays a crucial role in the winery's operations, adhering to its founding principles and values.
The ColleMassari vineyards are 300 meters above sea level, directly across from Montalcino to the north, influenced by the proximity of Monte Amiata, an extinct volcano, and only 30 kilometers from the Tyrrhenian Sea. The winery's estate spans 1,200 hectares, including 120 hectares of vineyards and nearly 90 hectares of olive groves, with three olive trees over 900 years old. The discovery of Etruscan artifacts and Roman mosaics around the ColleMassari estate indicates that wine has existed on the estate since ancient times. The varied soil types on the property provide an ideal environment for the growth of both red and white grape varieties. The red wines are predominantly composed of Sangiovese (80%), with additional varieties such as Ciliegiolo (9%), Montepulciano (6%), and Cabernet Sauvignon (5%). The white wines primarily feature Vermentino (85%) and Grechetto (15%).
Vintage & Wine Notes: Melacce is a distinctive wine named after a river that flows through the Castello ColleMassari property. The vineyards producing Melacce are situated 300 meters (985 feet) above sea level on fractured sandstone soils, which are well-exposed to sea winds. The soil composition of the Melacce vineyards is predominantly sandstone, with the vineyards planted between 1999 and 2005. The vines are trained using the Cordon Spur method, and the exposure varies to maximize sunlight and wind benefits. These conditions and pronounced temperature fluctuations impart a fresh and aromatic character to the wine.
The harvest for Melacce is intentionally early, from August 20th to 27th, to preserve the verve and vivacity in the grapes. Vinification occurs in stainless steel vats at low temperatures of around 59°F to better preserve the varietal's aromatic expression. Following fermentation, which lasts about 20 days, the wine is aged on lees for four months to develop smoothness and flavor. The process avoids malolactic fermentation to maintain its crisp acidity and vibrant profile. The pre-fermentation technique includes cold maceration with 12 hours on its skins.
The wine undergoes aging in large stainless steel tanks of 100 hectoliters for four months before being bottled and then aged in the bottle for another two months. The wine is also vegan-friendly, with no animal-derived fining agents used in its production.
