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		Chianti Classico La Selvanella Annus Mirabilis 95 - Melini Red Wine Toscana   The grapes: 100% sangiovese grosso. The vineyard: 43.49 hectares of vineyards belonging to the property trained by the Guyot and cordone speronato systems on the hills ( average 400 metres altitude) of the Fattoria La Selvanella in the commune of Radda in Chianti, one of the best crus in the classic zone through a happy combination of soil (mainly alberese), aspect (southwest) and microclimate. The vinification and maturation: the bunches, picked by hand from 20 October, were traditionally vinified with 20 days maceration and frequent pumping of the must over the cap; after the alcoholic fermentation at not more than 25°C and the malolactic, the wine was matured for 30 months in French oak casks. The wine: Chianti Classico Riserva La Selvanella 1995 has a clear, dark, ruby colour with some garnet tints; a full, complex bouquet, with strong notes of raspberry conserve and irises and hints of vanilla, cinnamon and leather; the flavour is full, warm and savoury, with an excellent and lingering aftertaste of woodland undergrowth and toasted almonds. It can be kept longer than usual, and improves with time. Analytical details: 12.95% alcohol; 5.42 g/l total acidity; 3.37 pH; 1.00g/l residual sugar; 28.0 g/l dry extract. Optimal keeping: 18-20 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, mature cheeses. Serving temperature: 18°C.

		Chianti Classico La Selvanella Annus Mirabilis 95 Lt 1,5 - Melini Red Wine Toscana   The grapes: 100% sangiovese grosso. The vineyard: 43.49 hectares of vineyards belonging to the property trained by the Guyot and cordone speronato systems on the hills ( average 400 metres altitude) of the Fattoria La Selvanella in the commune of Radda in Chianti, one of the best crus in the classic zone through a happy combination of soil (mainly alberese), aspect (southwest) and microclimate. The vinification and maturation: the bunches, picked by hand from 20 October, were traditionally vinified with 20 days maceration and frequent pumping of the must over the cap; after the alcoholic fermentation at not more than 25°C and the malolactic, the wine was matured for 30 months in French oak casks. The wine: Chianti Classico Riserva La Selvanella 1995 has a clear, dark, ruby colour with some garnet tints; a full, complex bouquet, with strong notes of raspberry conserve and irises and hints of vanilla, cinnamon and leather; the flavour is full, warm and savoury, with an excellent and lingering aftertaste of woodland undergrowth and toasted almonds. It can be kept longer than usual, and improves with time. Analytical details: 12.95% alcohol; 5.42 g/l total acidity; 3.37 pH; 1.00g/l residual sugar; 28.0 g/l dry extract. Optimal keeping: 18-20 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, mature cheeses. Serving temperature: 18°C.

		Chianti Classico La Selvanella 2001 - Melini Red Wine Toscana   The grapes: 100% sangiovese grosso. The vineyard: 43.49 hectares of vineyards belonging to the property trained by the Guyot and cordone speronato systems on the hills ( average 400 metres altitude) of the Fattoria La Selvanella in the commune of Radda in Chianti, one of the best crus in the classic zone through a happy combination of soil (mainly alberese), aspect (southwest) and microclimate. The vinification and maturation: the bunches, picked by hand from 20 October, were traditionally vinified with 20 days maceration and frequent pumping of the must over the cap; after the alcoholic fermentation at not more than 25°C and the malolactic, the wine was matured for 30 months in French oak casks. The wine: Chianti Classico Riserva La Selvanella 1995 has a clear, dark, ruby colour with some garnet tints; a full, complex bouquet, with strong notes of raspberry conserve and irises and hints of vanilla, cinnamon and leather; the flavour is full, warm and savoury, with an excellent and lingering aftertaste of woodland undergrowth and toasted almonds. It can be kept longer than usual, and improves with time. Analytical details: 12.95% alcohol; 5.42 g/l total acidity; 3.37 pH; 1.00g/l residual sugar; 28.0 g/l dry extract. Optimal keeping: 18-20 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, mature cheeses. Serving temperature: 18°C.

		Chianti Classico Riserva 1995 Massovecchio - Melini Red Wine Toscana   The grapes: 95% sangiovese clone R24 and selected clones of poggione; 5% complementary vine varieties. The vineyard: Massovecchio vineyard in the Fattoria Terrarossa, in the commune of Castellina in Chianti; the vines are trained by the Guyot system on well exposed hills (350-400 metres altitude) of alberese and galestro, with a yield of less the 75 quintals of grapes per hectare. The vinification and maturation: the grapes, picked by hand during the last ten days of October, were vinified by the red wine method with two weeks maceration and frequent pumping of the must over the cap; after the controlled (25°C) alcoholic fermentation and the malolactic, the wine was matured for two and a half years, part in French oak casks and part in once and twice used French Allier barriques. The wine: Chianti Classico Riserva Massovecchio 1995 has a deep, ruby red colour; a full and distinctive bouquet with hints of violet and vanilla and suggestions of fruits of the forest and cinnamon; the flavour is full, generous and warm, soft and balanced with a pleasant fruity and spicy aftertaste which lasts a long time in the mouth. In a relatively short time it is ready for drinking, but keeps well thanks to its firm structure. Analytical details: 12.90% alcohol; 5.88 g/l total acidity; 3.48 pH; 1.50 g/l residual sugar; 28.2 g/l dry extract. Optimal keeping : 15 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, mature cheeses. Serving temperature: 18°C.

		Merlot Bonorli 1998 - Melini Red Wine Toscana   The grapes: 100% merlot. The vineyard: planted relatively recently with 80cm between vines and 250cm between rows and density of about 5000 vines per hectare. French clones (181-343-348) produced at Charcenne. The vines are trained by the cordone speronato system at 80cm from the ground, at an average altitude of 300/400 metres above sea level. The soil types are the classic ones of Chianti (Alberese - Galestro - marl and tufa). The yield is less than 75 quintals of grapes per hectare. The vinification and maturation: the grapes, picked by hand in September, were vinified by the red wine method, with an initial cold maceration of 4/6 days and a controlled fermentation, at 25/30°C, for 15/20 days. The product, with about 7% residual sugar, was put into once and twice (50% - 50%) used French barriques and matured for 12 months. Merlot Bonorli is distributed after a long rest in bottle. The wine: intense, ruby red colour; complex bouquet with strong notes of ripe fruits of the forest (blackberries, bilberries and blackcurrants) and elegant hints of vanilla; very soft flavour, but well structured with distinct but balanced tannin, longlasting, harmonious and very elegant. Analytical details: 13.40% alcohol; 5.39 g/l total acidity; 3.41 pH; 1 g/l residual sugar; 27 g/l dry extract. Optimal keeping: 8-10 years in bottles stored horizontally in cool, dark conditions. Food matches: roast and barbecued meats, furred and feathered game, medium-aged cheeses. Serving temperature: 18°C.

		Merlot Bonorli Lt 1,5 - Melini Red Wine Toscana   The grapes: 100% merlot. The vineyard: planted relatively recently with 80cm between vines and 250cm between rows and density of about 5000 vines per hectare. French clones (181-343-348) produced at Charcenne. The vines are trained by the cordone speronato system at 80cm from the ground, at an average altitude of 300/400 metres above sea level. The soil types are the classic ones of Chianti (Alberese - Galestro - marl and tufa). The yield is less than 75 quintals of grapes per hectare. The vinification and maturation: the grapes, picked by hand in September, were vinified by the red wine method, with an initial cold maceration of 4/6 days and a controlled fermentation, at 25/30°C, for 15/20 days. The product, with about 7% residual sugar, was put into once and twice (50% - 50%) used French barriques and matured for 12 months. Merlot Bonorli is distributed after a long rest in bottle. The wine: intense, ruby red colour; complex bouquet with strong notes of ripe fruits of the forest (blackberries, bilberries and blackcurrants) and elegant hints of vanilla; very soft flavour, but well structured with distinct but balanced tannin, longlasting, harmonious and very elegant. Analytical details: 13.40% alcohol; 5.39 g/l total acidity; 3.41 pH; 1 g/l residual sugar; 27 g/l dry extract. Optimal keeping: 8-10 years in bottles stored horizontally in cool, dark conditions. Food matches: roast and barbecued meats, furred and feathered game, medium-aged cheeses. Serving temperature: 18°C.

		Brunello di Montalcino 2001 - Melini Red Wine Toscana   Grapes: 100% brunello (sangiovese grosso). Vineyard: Vineyard Il Colombaione, two hectares in the commune of Montalcino, trained by the Guyot system at 350 metres altitude on well exposed terrain endowed with a good structure, made up of de-composed alberese and galestro, averagely clayey and rich in limestone. The production of grapes is 90 quintals per hectare, with an output of wine of 70%. Vinification: The ripe grapes, harvested during the second half of October, are vinified by the traditional red wine method, with about 20 days maceration, and frequent pumping of the must over the cap; the fermentation, with selected yeasts, is long and slow, and takes place at 28°C. Maturation: 4 years in medium and small French oak vats; 6 months rest in bottle. Wine: Deep ruby colour, heady, rich, complex bouquet of great finesse with a strong suggestion of fruits of the forest preserve (mulberries, raspberries) and hints of spice and tar; dry, full, warm, balanced flavour with a fine, lingering aftertaste of little red fruits and liquorice. Optimum keeping: 15 years in bottles stored horizontally in cool, dark conditions. Food matches: Roast red meats, game, truffle dishes, mature cheeses. Serving temperature: 20°C.

		Le Grillaie Vernaccia di San Gimignano - Melini White Wine Toscana   The Grapes: 100% vernaccia di San Gimignano. The Vineyard: the southern exposed grapes in Santa Maria di San Gimignano at 250 m height. The training system is Guyot simple and double on a "tufo" soil from the Pliocenic era. Vinification: the grapes are picked at the end of September at the right ripeness and vinified with short skins contact (24 hours at 7-8°C); the must is decanted at 6-7°C. Wine: bright and pale golden yellow; intense and deep bouquet of broom flowers and lime tree, underlined by spicy notes of vanilla and nutmeg, pleasant hints of eucalyptus; dry taste, full and harmonious with an aristocratic finish of exotic fruits and flintstone. Ageing: 6-7 months in French oak. The wine is then aged in bottles for 3 months before releasing. Analytical details: alcohol 13,375%; total acidity 5.50; pH 3.10; residual sugar 1.11 g/l; dry extract 17,7 g/l. Optimum keeping: 4-5 years in bottles stored horizontally in cool, dark conditions; at its best 2 years after the harvest Gastronomic suggestions: patè, shellfish and white meats. Serving temperature: 14°C.

		I Coltri Toscana I.G.T. da uve Sangiovese - Melini Red Wine Toscana   The Grapes: 100% sangiovese. The Vineyard: from selected vineyards placed in the best areas of Chianti between the provinces of Siena and Florence. The vines are trained on simple and double Guyot at 350-400 m height on well exposed and various soils (alberese, marl, limestone). Vinification: the ripe grapes, picked the first week of October, are vinified in "red" with two weeks maceration and frequent pumping over; fermentation takes place at 25°C. Ageing: seven months in new American barriques. Wine: bright and deep ruby red; the bouquet is intense, with a fragrance of raspberries and blackberries and elegant scents of vanilla, resin and violet; the taste is full, warm, soft and well balanced harmonious with an elegant aftertaste of bush fruits and spices . Optimum keeping: 6-7 years in bottles stored horizontally in cool, dark conditions Gastronomic suggestions: pasta and risotto with meat sauce; grilled mixed meat, poultry Serving temperature: 18°C.

		I Coltri I° 30% Cabernet Sauvignon 70% Sangiovese - Melini Red Wine Toscana   The Grapes: 70% cabernet sauvignon (grafted on canaiolo intermediate) and 30% sangiovese grosso. The Vineyard: four hectares at 350 m height with southern exposure in the Commune of Castellina in Chianti. The soil is mainly alberese mixed with marl and limestone. The training system is Guyot simple and double with only 50 quintals /ha yields. Vinification: Cabernet is picked in mid-October; Sangiovese grosso ten days later. The grapes are vinified separately in "red" with 15-18 days maceration and frequent pumping over; for Cabernet the maceration time is shorter because the extraction of the colour and tannins is faster compared to Sangiovese. Fermentation takes place at controlled temperature (25°C) and is completed in new American oak barriques. Ageing: 12 months in American oak barriques (Quercus Alba). The wine is refined in bottles for at least 6 months before release. Wine: deep ruby red with garnet hues; the bouquet is intense and complex, spicy (vanilla, resin and liquorice) with attractive scents of bush-fruits, aromatic hay and dry violets; the taste is dry, full, warm, soft but well structured with an aristocratic finish of blackberries and oak. Optimum keeping: more than 15 years in bottles stored horizontally in cool, dark conditions. Gastronomic suggestions: red meat roasted or braised, game, truffle dishes, aged cheese. Serving temperature: 20°C.