Castello ColleMassari (Toscana)

The estate of Castello ColleMassari is situated in the foothills of Mount Amiata, at 320 m asl and oriented towards the Tyrrhenian coast.
It enjoys a very favourable microclimate of consistent ventilation and strong thermal excursions. The farm extends over some 1,200 hectares, with 110 hectares of vineyards, 60 of olive groves and 400 hectares of mixed crop.
The remaining area is woodlands and the whole farm is surrounded by a state forest covering some 1,200 hectares.
In the steep and hilly vineyards with an average fifteen percent incline, vines are trained to Cordone speronato, or, alternatively, to Doppio Guyot and bring about yields around 6 tons per hectare.
During the harvest, great care is taken in selecting the grapes, first on a vibrating table and secondly on a tapis roulant.
The agricultural estate is run according to the criteria of organic farming, guaranteed and certified by ICEA.

Vineyards

The vineyards extend over 110 hectares most of which are planted with Sangiovese, accurately selected from autochthonous vines in co-operation with the University of Pisa.
The vineyards are characterized by the following five main types of soil:
Cracked sandstone
Sea gravel
Limestone and clay
Red clay
Clay loam

Grape varieties for the red wines:

Sangiovese 80 %
Ciliegiolo 9 %
Montepulciano 6 %
Cabernet Sauvignon 5 %

Grape varieties for the white wines:

Vermentino 85 %
Greco bianco 15 %

Cellar

Particularly interesting is the vertical structure of the cellars, conceived as a big underground lab of more than 6.000 square meters, based on the principles of bio-architecture, energy saving, of the quality of working environment and biodynamical engineering; it develops itself on four levels and it allows the moving of the grapes and of the must without pumps.

The fermentation of the Riserva wines will take place in truncated cone shaped vats, holding 10 hectolitres and punching down is manual, whereas the other wines will go through fermentation in temperature controlled stainless steel tanks. The aging, following the type of wine, will take place for 10 to 24 months in barriques and tonneaux of French oak or in barrels of Slavonian oak, holding 40 hectolitres. Bottle refinement will be superior to 6 months with all red wines.