Castello di Meleto
カステッロ・ディ・メレート
A 1256 fortress estate leading organic Chianti Classico.
Castello di Meleto is a historic estate in Gaiole in Chianti whose origins trace to an 11th-century Benedictine monastic property, with its fortress first documented in 1256 as a defensive watchtower guarding the Chianti hills for the Republic of Florence. The estate today spans roughly 1,000 hectares, more than 700 of which remain forest, with around 130-160 hectares of certified organic vineyards planted predominantly to Sangiovese. Castello di Meleto is among the largest organic producers in Chianti Classico, crafting Chianti Classico DOCG, Riserva, and Gran Selezione wines that have earned recognition from Decanter, Wine Spectator, and James Suckling. The property combines Baroque-frescoed interiors and an 18th-century theatre with active biodiversity initiatives, including a dedicated Bees Park, and welcomes visitors for tastings, tours, and agriturismo stays.
www.castellomeleto.it/ ↗Cuvées
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Who Is This For?
For travelers and wine lovers drawn to storied Tuscan castles, organic viticulture, and structured, food-friendly Sangiovese.
Frequently Asked Questions
- What is the history of Castello di Meleto?
- The estate's origins trace to the 11th century as a Benedictine monastic property, with its fortress first documented in 1256 as a defensive watchtower for Gaiole in Chianti.
- How large is the Castello di Meleto estate?
- The property covers roughly 1,000 hectares, of which more than 700 hectares are forest and around 130-160 hectares are certified organic vineyards.
- What grape variety does Castello di Meleto focus on?
- Sangiovese is the estate's signature variety, forming the backbone of its Chianti Classico DOCG, Riserva, and Gran Selezione wines.
- Is Castello di Meleto organic?
- Yes, the estate is a certified organic producer and one of the largest organic Chianti Classico growers, also holding Equalitas sustainability certification.
- What food pairs well with Castello di Meleto's Chianti Classico?
- Its firm tannins and bright acidity make it a natural match for Bistecca alla Fiorentina, roasted lamb, wild boar ragu, and aged pecorino cheese.