Chianti Classico Gran Selezione San Lorenzo 2011

Description

The Chianti Classico San Lorenzo from the Castello di Ama winery takes its name from the valley overlooking the vineyards that supply its grapes. The presence of two 18th-century villas makes the landscape one of the most evocative. The small church dedicated to San Lorenzo, located in the center of the village of Ama, was purchased by the winery. The production regulations require that the grapes come entirely from the company's own vineyards. The terroir is among the most suitable of all. It faces east/southeast. The soils are medium-textured clay-limestone, which promotes good drainage. The marked temperature variations between day and night ensure good ripening of the grapes and an excellent sugar concentration. San Lorenzo wine has a designation that few can achieve, placing it at the top of the quality pyramid: Chianti Classico Gran Selezione DOCG. The grape varieties used to produce Chianti Classico San Lorenzo are 80% Sangiovese, 13% Merlot, and 7% Malvasia. The harvest generally takes place between the end of September and the beginning of October. The Malvasia grapes are vinified first, followed by Merlot and, finally, the Sangiovese. Hand-picking allows the grapes to arrive intact in the cellar, where they are immediately pressed. Fermentation is initiated with indigenous yeasts in stainless steel tanks, with maceration characterized by continuous pumping over. After racking, the wine is placed in barriques for malolactic fermentation. Subsequently, the various batches are assembled and aged in barriques.

Details

Perfume

Bouquet of wild berries red berry.

Color

Bright red, shiny and intense

Taste

Brilliant attack where the fruity notes are complemented by spicy aromas. Elegant and refined.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Castello di Ama

From this winery

• Start up year: 1976
• Oenologist: Marco Pallanti
• Bottles produced: 320.000
• Hectares: 75

The founding of Castello di Ama dates back to 1976, when four families originally from Rome set out to restore a prestigious wine estate to the splendor it deserved. The estate, which originally consisted of 55 hectares and was located in the heart of Chianti Classico, was immediately enhanced through major investments in the vineyard, following the most up-to-date agronomic techniques of the time, and the construction of a new winery, equipped with steel tanks, temperature control and large work spaces.

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

Tuscany

Technical Sheet

Name	Castello di Ama Chianti Classico Gran Selezione San Lorenzo 2011
Type	Red still
Denomination	Chianti Classico DOCG
Vintage	2011
Size	0,75 l
Alcohol content	13.0% by volume
Grape varieties	80% Sangiovese, 10% Malvasia Nera, 10% Merlot
Country	Italy
Region	Tuscany
Vendor	Castello di Ama
Yield per hectare	Great selection is an important step in the name of the Chianti Classico and becomes the top of the pyramid of quality of Chianti Classico. The wines bearing this name are a guarantee for the consumer in terms of origin and quality. In fact, the production regulations imposed on them that the grapes are fully manufactured in the company and that the wine is put on the market after 30 months after the harvest
Harvest	Between September 28 and October 8, collected manually in small boxes of 12 kg capacity, about 1300 q.li grapes.
Fermentation temperature	After a passage on the sorting table, the crushed and destemmed grapes were fermented, variety by variety, in steel tanks at a temperature of around 30 to 32 degrees. During fermentation, the must was stirred several times a day
Fermentation	Maceration lasted for about 21 to 23 days. After racking, malolactic fermentation was carried out.
Aging	After assembly, the wine was in barrels, 20% first-pass and the rest used, where they remained ageing for about 12 months.
Allergens	Contains sulphites