Castello di Ama
Haiku 2020
Other years:
2016| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Sangiovese, 25% Cabernet Franc, 25% Merlot |
| Aging | At the end of malolactic fermentation, the three varieties were blended, the wine then returned to fine-grained oak barrels, 30% new and the rest second-passage for 12 months. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Haiku 2020 |
| Color | Intense purple red with ruby highlights. |
| Perfume | Fruity with hints of wild berries and blackberry in particular; spicy with hints of ripe pepper, green pepper, nutmeg and sandalwood. Hint of balsamic, almost menthol note. |
| Taste | Rich, powerful, elegant, soft and persistent. |
| Region | Tuscany |
| Country | Italy |
| Other years | 2016 |
Description
Still red wine from Tuscany IGT, 14% ABV, produced by Castello di Ama. 2020 vintage. A blend of Sangiovese, Cabernet Franc, and Merlot that celebrates the harmony and elegance of Chianti Classico. Fermentation is induced by indigenous yeasts and separated by variety in temperature-controlled stainless steel tanks, with aging in fine-grain oak barrels for 12 months. Fruity, reminiscent of berries, particularly blackberries; spicy, with hints of ripe bell pepper, green pepper, nutmeg, and sandalwood. A hint of balsamic, almost mentholated note. Intense purple red with ruby reflections. Rich, powerful, elegant, smooth, and persistent.
Awards
-
2020
94/100
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.
-
2020
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
91/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 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 Haiku 2020 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Sangiovese, 25% Cabernet Franc, 25% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Origin | Località Ama in Chianti - Frazione Lecchi in Chianti - Gaiole in Chianti (SI) |
| Climate | Altitude: 508- 420 m. a.s.l. Exposure: North-West / South-East. |
| Soil composition | Clay-limestone. |
| Cultivation system | Merlot and Cabernet Franc are vertically trained with simple Guyot trellising, while the Sangiovese is spurred cordon trained. |
| Plants per hectare | 5200 |
| Fermentation temperature | 30-32 °C |
| Wine making | Fermentation induced by indigenous yeasts and separated by variety in steel vats at a controlled temperature of between 30 and 32 °C, with manual pumping-over and a total stay (cuvaison) of 25 days for the Sangiovese, 25 days for the Merlot and 26 days for the Cabernet Franc. After racking, the wine was transferred to barriques for malolactic fermentation. |
| Aging | At the end of malolactic fermentation, the three varieties were blended, the wine then returned to fine-grained oak barrels, 30% new and the rest second-passage for 12 months. |
| Total acidity | 5.4 gr/L |
| Dry extract | 29.3 gr/L |
| Allergens | Contains sulphites |