Castello di Ama
Al Poggio Chardonnay 2025
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged in Allier and Troncais barriques (50% new and 50% one year old) on the lees for about 8 months with bâtonnage every 7 days; the portion in barrique undergoes malolactic fermentation. |
- Type and origin: Still white wine Toscana IGT, produced by Castello di Ama, vintage 2025
- Grape variety: 100% Chardonnay from Lecchi in Chianti, clay-limestone soils at 460-500 metres
- Vinification: 60% in steel and 40% in barrique; 25% of the grapes macerate on the skins for 12 hours
- Ageing: 8 months on the lees in barrique with weekly bâtonnage and malolactic fermentation in wood
- Sensory profile: Bright gold; white flowers, apricot and almond; long, mineral finish
Description
What kind of wine it is
Al Poggio di Castello di Ama is a still white wine with Indicazione Geografica Tipica status that expresses the natural elegance of Tuscany. Fully showcasing Chardonnay through partial fermentation in oak barrels, it appears in the glass with a brilliant golden colour, notes of white flowers, hints of apricot and nuances of almond. The palate is both bold and delicate, offering a profound mineral freshness and a solid structure that leads to a distinctly persistent finish.
Where it comes from
The grapes come from the vineyards of Lecchi in Chianti, situated on the renowned slopes of Ama. The vines are grown at a significant altitude, between 460 and 500 metres above sea level, enjoying optimal exposure. The soil, characterised by a calcareous matrix and a clay-limestone composition, proves decisive for the development of flavour tension. The local climate, with cool springs and dry summers, allows for optimal ripening of the grapes, promoting perfect balance in the glass.
How it is produced
After a careful harvest and subsequent pressing, the must is chilled. Part of the harvest ferments in steel tanks, while the remainder is destined for oak barrels. To enrich the flavour profile, the Chardonnay processed in wood undergoes a measured skin maceration, later completing malolactic fermentation. Ageing takes place on fine lees for about eight months inside the barrels, where a regular weekly bâtonnage gives the wine its typical fullness and clear structural definition.
History and Curiosities
Revived in 1976 thanks to the passion of four Roman families, the Castello di Ama estate has redefined the expression of Tuscan white wines. Sensing the potential of the clay-limestone soils and the altitude of Gaiole in Chianti, in the early 1980s the estate introduced fine Chardonnay clones from Burgundy. Since its first vintage in 1988, this iconic label has embodied the perfect synergy between the renowned Sienese terroir and a pioneering vision, offering unparalleled elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1976
- Oenologist: Marco Pallanti
- Bottles produced: 320.000
- Hectares: 75
To date, Castello di Ama owns and manages about 75 hectares of vineyards and 40 hectares of olive groves, relying on the work of more than 60 people. The role of general manager and oenologist is held continuously by Marco Pallanti, who served, between 2006 and 2012, as President of the Chianti Classico Consortium, bringing the contribution of the creation of the 'Gran Selezione' category with the aim of highlighting the extraordinary quality and diversity of the region's wines. Read more
| Name | Castello di Ama Al Poggio Chardonnay 2025 |
|---|---|
| Type | White still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Story | History and Curiosities Revived in 1976 thanks to the passion of four Roman families, the Castello di Ama estate has redefined the expression of Tuscan white wines. Sensing the potential of the clay-limestone soils and the altitude of Gaiole in Chianti, in the early 1980s the estate introduced fine Chardonnay clones from Burgundy. Since its first vintage in 1988, this iconic label has embodied the perfect synergy between the renowned Sienese terroir and a pioneering vision, offering unparalleled elegance. |
| Origin | Frazione Lecchi in Chianti - Gaiole in Chianti (SI) |
| Climate | Cold with strong temperature fluctuations at the beginning of the year; snowfalls in January followed by an unusually mild February; cool and rainy spring; hot and dry summer from mid-June |
| Soil composition | Clay-limestone |
| Cultivation system | Partly lyre and partly simple espalier |
| Plants per hectare | 2,800 plants/ha (lyre) and 5,200 plants/ha (simple espalier) |
| Harvest | In early September |
| Production technique | Chilled must; 60% fermentation in steel tanks and 40% in barriques; skin maceration (25% of the grapes) for about 12 hours; malolactic fermentation and ageing in barriques on the lees for about 8 months with bâtonnage every 7 days |
| Wine making | After pressing, the must is chilled; about 60% ferments in stainless steel tanks and the remaining 40% in barriques. 25% of the grapes destined for fermentation in wood macerate on the skins for about 12 hours. The portion vinified in barriques undergoes malolactic fermentation and matures in wood on the lees for about 8 months with bâtonnage every 7 days. |
| Aging | Aged in Allier and Troncais barriques (50% new and 50% one year old) on the lees for about 8 months with bâtonnage every 7 days; the portion in barrique undergoes malolactic fermentation. |
| Total acidity | 4.88 gr/L |
| Dry extract | 19.6 gr/L |
| Allergens | Contains sulphites |