Chianti Classico Gran Selezione DOCG Vigna Casi
キャンティ・クラシコ グラン・セレツィオーネ DOCG ヴィーニャ・カージ
Castello di Meleto
Sangiovese
About this wine
A single-vineyard Gran Selezione made exclusively from Sangiovese grown in the Casi vineyard, positioned at roughly 450 meters above sea level on soils of arenaria (sandstone) and galestro (schist). The vineyard is split between Casi Sopra, farmed with the traditional alberello (bush vine) method, and Casi Sotto, trained on Guyot, giving the wine a distinctive mineral, structured character.
A single-vineyard wine best appreciated once you already enjoy structured, mineral-driven Sangiovese.
Sommelier's Note
"One of Meleto's two flagship crus — Vigna Casi's alberello-farmed slopes give a mineral austerity that single-vineyard Sangiovese fans will love."
Food Pairings
Pairs well with grilled beef, game stews, aged Tuscan pecorino, and mushroom risotto.
When to drink it
Special occasions, vertical tastings, and cellar collectors seeking single-vineyard expressions.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Price Range
- $55-70 (approx. reference from US/UK retail pricing)
Terroir & Winemaking
100% Sangiovese from the single Casi vineyard at approximately 450 meters altitude, on arenaria and galestro soils. Casi Sopra is farmed with traditional alberello (bush vine), Casi Sotto with Guyot training. Aged in large oak casks as per Gran Selezione requirements, minimum 30 months total aging. ABV typically 14-14.5%.
Frequently Asked Questions
- What makes Vigna Casi different from the estate Gran Selezione?
- It is a single-vineyard wine from the Casi plot alone, partly farmed with the old alberello (bush vine) method, giving it a more mineral, austere character than the estate blend.
- What does it taste like?
- Structured and mineral-driven, with ripe dark fruit, dried herbs and a firm tannic backbone typical of higher-altitude Chianti Classico sites.
- How does it compare to Vigna Poggiarso?
- Casi tends to show a slightly more austere, mineral profile from its sandstone-schist soils, while Poggiarso, grown on rockier alberese soils, is often described as even more structured.
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