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Buy Castello di Ama Chianti Cassico 2006
Wine store Castello di Ama Chianti Cassico 2006
Castello di Ama Chianti Cassico 2006
Castello di Ama Chianti Cassico 2006
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Classification
DOCGDOCIGTVdTAOC (France)
Castello di Ama Chianti Cassico 2006 Castello di Ama
Year:
2006
Region:
Tuscany
Type:
Red still
Grapes:
8% Canaiolo Nero, 12% Merlot, 80% Sangiovese
How to serve:
Serving temperature 16 - 18°C
Decanting time 3 h
Matching:
Grilled Beef Game dog Fish Crustaceans Cheese First course
Expert Rating Vintage %
Duemilavini AIS 4 bunch of grapes - A great wine  2005
88%
Gambero Rosso 3 red glasses - Absolute excellence.  Only 305 on 18000.  2005
95%
Luca Maroni  - 82/99  2005
83%
Veronelli 3 red stars - An excellent wine  2005
92%
Wine Advocate  - 90/100  2005
90%
Wine Spectator  - 88/100  2005
88%
xtraWine  - 94/100  2006
94%
Show legend awards
90
Castello di Ama
Wines Castello di Ama
From this winery: Red wines
“A place of cultic importance in the wine world. We Italians often complain that we do not have our own Chateaux Margaux, our Romanée Conti, our Opus One. But we are wrong, for we do have here in Italy some wine “houses” that are something better, so...
Castello di Ama Chianti Cassico 2006
We have studied from the beginning the characteristics of the Sangiovese, having experimented new forms of increase, improving the selection clones them above all and characterizing the best parcels to assign to the creation of our wine. Castle of Loves is best the expression than Chianti Classic in ours land noble and highly famous to produce wines from great aging.
Highlights:  
Wine type Red still
Classification DOCG Chianti Classico
Year 2006
Format 0,75 l Standard
Country Italy
Region Tuscany
Grapes 8% Canaiolo Nero, 12% Merlot, 80% Sangiovese
Vineyards location The 63 hectares of enrolled specialistic vineyard to the White D.O.C.G. Chianti Classic, is situated to an altitude comprised between the 390 and 530 meters s.l.m.
Composition of the land Rich argillo-limestone lands much of skeleton
System Spalliera verticale e la Lira Aperta con taglio Guyot.
Plants n. x hectare 3.000
Harvest Approximately 1600 Q.li of grape they have been collected between the 5 and 13 October. The grapes carefully selected before in field and then on the table of choice, have been pressed and cleaned.
Temperature fermentation Must has been cooled and has carried out the fermentation in steel bathtubs with the maximum temperature of 33°C.
Period fermentation The reassemblys have been particularly delicate and the maceration, has been waited for 24/25 days.
Production technique After the svinatura approximately 1100 hl of wine they have carried out the malolactic fermentation, for good part in barriques. After the assemblage carried out to the term of malolactic the wine it is passed entire in barriques.
Aging The wine is passed entire in barriques of which, 20% new and the rest used from 1 to 3 years. They have been obtained: 14.900 average bordolesi, 122,480 bordolesi, 2,030 magnum, 200 double magnum.
Alcohol 13.00% by volume
Total acidity 5.00 gr/L
PH 3.00
Dry extract 28.00 gr/L
Production year 175,000 bottles
Serving temperature 16 - 18°C.
Decanting time 3 hours
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