Castagneto Carducci – Giorgio’s winery was founded in 2002 along the Tuscan Riviera in the Bolgheri DOC, one of Italy’s most famous vine-growing areas.
Wine was Giorgio’s nursery. He was born among Grattamacco’s vineyards and winery. He established his own farm in 2002 when Giorgio Meletti Cavallari. – Livorno, Toscana – he was only 24, setting up his first rootstocks leading to the creation of his own wine cellar based on functional and practical standards. The winery includes 7 acres of vineyards along the very famous Via Bolgherese and boasts a brand new reception centre along with a first class wineshop.
All the wines produced respect the territory and environment, whilst expressing the strong bond between the wine and its producer’s character. The vineyards are Piastraia, over 4 hectares in size, sit on top of the hill of Castagneto Carducci, more than 300 mt asl offering a spectacular view from the hilltops overlooking the sea. The soil has a distinctive mineral base made of marl schist and Vallone (3ha) that surrounds Villa Borgeri, in an area of low hills with a soil tending to clay and medium calcareous.
"Borgeri" Bianco Bolgheri DOC – 2018
White Vermentino, Viognier • Vines Average Age over 30 years old • East Exposure • Clayey Soil • Altitude 60 mt asl •The fermentation in stainless steel vats under controlled temperature lasts for 14 days • 4 months maturation in stainless steel vats • At least 2 months of bottle fining before the release
"Borgeri" Rosso Bolgheri DOC – 2013
Red Cabernet Sauvignon, Merlot, Syrah • Vines Average Age over 10 years old • East-West Exposure • Galestro Soil (limestone-rich Clay) • Altitude 220-350 mt asl • 24/36 hours fermentation at 8-10°C with indigenous yeasts • 18-21 days skin maceration malolactic fermentation in barriques • 8 months maturation in french oak barriques • 8 months bottle fining before the release
"Impronte" Bolgheri Sup. DOC – 2015
Red Cabernet Sauvignon, Cabernet Franc • Vines Average Age years • East-West Exposure • Galestro Soil (limestone-rich Clay) • Altitude 220-350 mt asl • 48 hours fermentation at 8-10°C with indigenous yeasts • 23-30 days maceration on the skins • malolactic fermentation in barriques • 14 months ageing in French new oak barriques • 12 months bottle fining before the release