The estate of
Castello ColleMassari

Montecucco

2014

Winery of the year Vini d'Italia guide
gambero rosso

The Landscape

The estate of Castello ColleMassari is situated in Cinigiano the foothills of Mount Amiata, north-east of Grosseto in the Montecucco DOC, which is famous for its particularly favourable micro-climate.

The domain extends over nearly 1,200 hectares, over 110 of which are under vine, nearly 60 growing olives and approximately 400 dedicated to mixed crops. The rest is forest. The land is situated at over 300 metres above sea level with an average 15% incline and is orientated towards the coast, meaning consistent ventilation and strong thermals.

Founded

1998

Altitude

320 m

Total area

1200 ha

The 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.

Its steep and hilly vineyards are characterised by five different types of soil: Cracked sandstone; sea gravel; limestone; red clay; and clay loam. Grape varieties include, among the reds, 80% Sangiovese, 9% Ciliegiolo, 6% Montepulciano and 5% Cabernet Sauvignon. For the whites, it is 85% Vermentino and 15% Grechetto. The vines are cultivated according to the traditional cordons methods or, alternatively, to Doppio Guyot.

Vineyards

110 ha

Olive groves

60 ha

Mixed crop

400 ha

Yield

6 t/ha

Red wines grape varieties

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

White wines grape varieties

85% Vermentino
15% Greco bianco

Olive varieties

40% Frantoio
30% Leccino
20% Olivastra seggianese
5% Moraiolo
5% Pendolino

The Cellar

Particularly interesting is the vertical structure of the cellars, conceived as a big underground lab of more than 6.000 square metres, 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.