Description
Chianti Classico Gran Selezione DOCG, 13.5% ABV, produced by Castello di Ama. 90% Sangiovese, 10% Malvasia Nera, 2021 vintage. A wine born from the passion of four families who founded Castello di Ama in 1976, in the heart of Chianti Classico. The selected grapes were harvested on the following dates: Malvasia Nera on September 15th and Sangiovese on October 15th. Fermentation proceeded regularly with temperature control. Pumping over occurred frequently throughout the fermentation period, and maceration lasted up to 25 days. The wine was transferred to barriques where malolactic fermentation took place. Aged for approximately 14 months in Allier barriques, 50% of which were new. The nose is powerful, ample, fruity, floral, spicy, and balsamic. On the palate, it is harmonious, silky, rounded, fresh, enveloping, and warm. It has a very long and persistent finish.
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- 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 Gran Selezione Vigneto Bellavista 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Sangiovese, 10% Malvasia Nera |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Origin | Ama, Gaiole in Chianti (SI) |
| Harvest | The selected grapes were harvested on the following dates: Malvasia Nera on 15 September and Sangiovese on 15 October. |
| Wine making | Fermentation developed in a regular manner with temperature control. Numerous pumping over took place throughout the fermentation period and maceration continued up to the 25-day mark.The wine passed into barriques where malolactic fermentation took place |
| Aging | About 14 months in Allier barriques, 50% of which are new. |
| Total acidity | 5.6 gr/L |
| PH | 3.44 |
| Dry extract | 30.1 gr/L |
| Allergens | Contains sulphites |

