Castello di Ama
Chianti Classico Montebuoni Riserva 2022
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Aging | Ageing in second-fill French oak barriques (no new wood) for approximately 12 months. |
- Grape variety and style: Blend of Sangiovese and Merlot, Chianti Classico Riserva DOCG dry red
- Aromatic profile: Notes of blackberry, raspberry and redcurrant; intense ruby colour with violet hues
- Tasting: Enveloping entry, soft tannins, plum and a long-lingering finish
- Origin and soils: Montebuoni vineyard, altitude 420-500 m, clay-limestone soil
- Accolades and service: 94 points from Parker and Wine Spectator; 1-hour decanting recommended
Description
What type of wine it is
The Chianti Classico Montebuoni Riserva from Castello di Ama is a Tuscan red wine born from a careful blend of Sangiovese and Merlot. Belonging to the renowned Chianti Classico Riserva appellation, it stands out for its structured, harmonious, and dry profile, characterised by concentrated notes of plum and forest fruits. Vinified in steel and aged in oak barrels, it defines a style that is both fresh and complex, exhibiting a noble polyphenolic structure supported by velvety and enveloping tannins. It proves to be an excellent choice when paired with rich first courses, perfectly accompanying savoury mushroom risottos.
Where it comes from
This Tuscan red is produced in the municipality of Gaiole in Chianti, in the province of Siena, within the historic heart of the wine-growing region. The grapes come from the Montebuoni vineyard, a plot acquired and replanted in 1997 that lies adjacent to the well-known Bellavista cru. The rows extend along hilly slopes located at an altitude between 420 and 500 metres above sea level. The deep clay-limestone soils ensure a harmonious physiological development of the vines. This specific combination of altitude and geological nature of the soil guarantees excellent phenolic ripeness, giving the wine a fine tannic texture and a distinct territorial character.
How it is produced
Vinification begins in stainless steel tanks with fermentation started by indigenous yeasts and maintained at constantly controlled temperatures. During this phase, skin maceration for approximately twenty-four days, supported by frequent manual pump-overs, ensures the correct extraction of colour and tannins. Once malolactic fermentation is completed via autochthonous bacteria, the wine ages for twelve months in second-passage French oak barrels. The targeted exclusion of new wood allows for the preservation of the fruit's integrity and maintains the grapes' natural aromatic richness unaltered.
History and interesting facts
Founded in 1976 in Gaiole in Chianti, the Castello di Ama estate was established to enhance the Tuscan wine-growing heritage with a state-of-the-art winery. A crucial milestone in its evolution dates back to 1997, when the company acquired and replanted the historic Montebuoni vineyards, spanning over fourteen hectares next to the famous Bellavista vineyard. Created by winemaker Marco Pallanti following strict principles of total sustainability, this red represents absolute excellence. Its undisputed value is certified by the 94 points awarded by Robert Parker and Wine Spectator.
Awards
-
2022
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2022
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Chianti Classico Montebuoni Riserva 2022 |
|---|---|
| Type | Red green still dry |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Story | History and interesting facts Founded in 1976 in Gaiole in Chianti, the Castello di Ama estate was established to enhance the Tuscan wine-growing heritage with a state-of-the-art winery. A crucial milestone in its evolution dates back to 1997, when the company acquired and replanted the historic Montebuoni vineyards, spanning over fourteen hectares next to the famous Bellavista vineyard. Created by winemaker Marco Pallanti following strict principles of total sustainability, this red represents absolute excellence. Its undisputed value is certified by the 94 points awarded by Robert Parker and Wine Spectator. |
| Origin | Gaiole in Chianti (Siena), Tuscany, Italy |
| Soil composition | Clay-limestone |
| Cultivation system | Vertical trellis with single Guyot for Merlot and spurred cordon for Sangiovese |
| Plants per hectare | Five thousand, two hundred |
| Fermentation temperature | Maximum 28-30 °C |
| Fermentation | About 24 days |
| Production technique | Vinification in stainless steel tanks with indigenous yeasts, temperature-controlled fermentation with manual pump-overs, maceration on the skins, malolactic fermentation with native bacteria and ageing in second-fill French oak barriques. |
| Wine making | The must was vinified in stainless steel tanks with indigenous yeasts, at a controlled fermentation temperature (max 28-30 °C) and with frequent manual pump-overs; maceration on the skins for approximately 24 days; malolactic fermentation carried out by indigenous bacteria; ageing in second-passage French oak barriques for approximately 12 months. |
| Aging | Ageing in second-fill French oak barriques (no new wood) for approximately 12 months. |
| Total acidity | 5.2 gr/L |
| Dry extract | 30.2 gr/L |
| Allergens | Contains sulphites |