Castello di Ama
Chianti Classico Vigneto La Casuccia 2020
| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 80% Sangiovese, 20% Merlot |
| Aging | At the end of malolactic fermentation, the two varieties are blended, the wine then returns to fine-grained oak barriques, 40% new and the rest one year old. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Chianti Classico Vigneto La Casuccia 2020 |
| Color | Deep, dark, almost impenetrable ruby red with purple highlights. |
| Perfume | Fruity, red fruit, wild berries; spices, vanilla bean; tertiary notes reminiscent of pipe tobacco and leather. |
| Taste | Elegant, gentle, tannin present and discreet. Enveloping wine with a savoury taste. Lovely succulence and long finish. |
| Pairings | Red meats, game and cheeses. |
| Region | Tuscany |
| Country | Italy |
| Other years | 2018 , 2021 |
Description
Still red Chianti Classico DOCG, 14% ABV, produced by Castello di Ama, a historic winery founded in 1976. Blend: 80% Sangiovese and 20% Merlot. 0.75L bottle, 2020 vintage. A Chianti Classico Gran Selezione made in the heart of Chianti Classico, from a vineyard called La Casuccia. Fermentation is induced by indigenous yeasts and separated by variety in stainless steel tanks at a controlled temperature between 30° and 33°C, with manual pumping over for a total maturation (cuvaison) of 26 days for the Sangiovese and 25 days for the Merlot. Aged in fine-grained oak barriques, 40% new and the rest one-year-old. Deep, dark, almost impenetrable ruby red color with purple highlights. The nose is fruity, with hints of red fruit and wild berries, spices, vanilla pods, and tertiary notes reminiscent of pipe tobacco and leather. On the palate, it is elegant and gentle, with present yet discreet tannins. A captivating wine, savory in flavor, with a lovely succulence and a long finish.
Awards
-
2020
96/100
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
97/100
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
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
97/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
96/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °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 Vigneto La Casuccia 2020 |
|---|---|
| Type | Red green still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 80% Sangiovese, 20% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Origin | Località Ama in Chianti - Frazione Lecchi in Chianti - Gaiole in Chianti (SI) |
| Climate | Altitude: 470-495 m. a.s.l. Exposure: North-East / South-West. |
| Soil composition | Clay-limestone. |
| Cultivation system | Vertical espalier with simple Guyot cutting. |
| Plants per hectare | 5200 |
| Wine making | Fermentation induced by indigenous yeasts and separated by variety in steel vats at a controlled temperature between 30° and 33°C, with manual pumping over and a total stay (cuvaison) of 26 days for the Sangiovese and 25 days for the Merlot. After racking, the wine was transferred to barriques for malolactic fermentation. |
| Aging | At the end of malolactic fermentation, the two varieties are blended, the wine then returns to fine-grained oak barriques, 40% new and the rest one year old. |
| Total acidity | 5.49 gr/L |
| PH | 3.56 |
| Dry extract | 31.9 gr/L |
| Allergens | Contains sulphites |