Castello di Ama
Haiku 2022
| 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 | Ageing for 12 months in fine-grained oak barriques (30% new, the remainder second-fill) |
- Type and region: 2022 still red wine, IGT Tuscany, produced by Castello di Ama
- Grape composition: Blend comprising 50% Sangiovese, 25% Cabernet Franc and 25% Merlot
- Vinification: In stainless steel at 30–32°C, 25-26 days maceration with indigenous yeasts
- Ageing: 12 months in fine-grained oak barriques (30% new) to provide structure
- Tasting profile: Notes of blackberry and spice, velvety tannins, balsamic and mentholated finish
Description
Type of wine
Haiku by Castello di Ama is a still red wine with a Typical Geographical Indication (IGT) from Tuscany, produced from a balanced blend of Sangiovese, Cabernet Franc, and Merlot. The Castello di Ama winery creates this wine with a structured and elegant profile through fermentation in steel followed by careful ageing in wood. On the palate, it is smooth, with velvety tannins that balance its breadth, introducing intense aromas of blackberry, nutmeg, and clear balsamic notes.
Where it comes from
The grapes are grown in the Montebuoni Vineyard, located in Gaiole in Chianti in the heart of Tuscany. The plots are situated between 420 and 508 metres above sea level, with an optimal exposure that ensures precise aromatic ripening. The terroir features deep clay-limestone soils, essential for giving the wine a solid tannic texture and excellent ageing potential. The introduction of Cabernet Franc to these parcels, guided by careful pedoclimatic analysis, enhances the local microclimate, faithfully reflecting the territory of origin.
How it is produced
Production begins with a manual harvest in crates to preserve the integrity of the bunches. The varieties ferment separately using indigenous yeasts in temperature-controlled steel tanks. Maceration on the skins lasts for twenty-five days, accompanied by constant manual pump-overs. This is followed by malolactic fermentation, which sets the stage for twelve months of ageing in fine-grained oak barrels, before proceeding with the final blending.
History and Curiosities
Born in 2009 in the historic Montebuoni Vineyard, this red from Castello di Ama draws inspiration from the essential nature of Japanese poetry, embodying its perfect harmony. Under the guidance of oenologist Marco Pallanti, the project came to life following the replanting completed in 2001, a year that marked the introduction of the bold Cabernet Franc. This particular grape variety, carefully selected through in-depth pedoclimatic analysis to favour long ageing, blends with Sangiovese and Merlot to create a memorable celebration of the estate's prestigious winemaking history.
Awards
-
2022
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.
-
2022
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °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 Haiku 2022 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| 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 |
| Story | History and Curiosities Born in 2009 in the historic Montebuoni Vineyard, this red from Castello di Ama draws inspiration from the essential nature of Japanese poetry, embodying its perfect harmony. Under the guidance of oenologist Marco Pallanti, the project came to life following the replanting completed in 2001, a year that marked the introduction of the bold Cabernet Franc. This particular grape variety, carefully selected through in-depth pedoclimatic analysis to favour long ageing, blends with Sangiovese and Merlot to create a memorable celebration of the estate's prestigious winemaking history. |
| Origin | Montebuoni Vineyard, Ama locality (Lecchi in Chianti), Gaiole in Chianti (SI), Tuscany, Italy |
| Climate | Altitude: 508–420 m above sea level. Aspect: North-West / South-East. |
| Soil composition | Clay-limestone |
| Cultivation system | Merlot and Cabernet Franc grown using vertical trellising with simple Guyot pruning; Sangiovese grown using spurred cordon. |
| Plants per hectare | 5,200 |
| Harvest | Late summer and early autumn (from 26 September to 12 October) |
| Fermentation temperature | 30–32 °C |
| Fermentation | Approximately 25–26 days in total (25 days Sangiovese, 25 days Merlot, 26 days Cabernet Franc) |
| Production technique | Separate fermentation by grape variety with indigenous yeasts in temperature-controlled steel tanks; malolactic fermentation and ageing for 12 months in fine-grained oak barriques. |
| Wine making | Separate fermentation by variety with indigenous yeasts in temperature-controlled steel tanks (30–32 °C), with manual pump-overs and approximately 25–26 days of maceration on the skins; malolactic fermentation in barriques and ageing for 12 months in fine-grained oak barriques (30% new). |
| Aging | Ageing for 12 months in fine-grained oak barriques (30% new, the remainder second-fill) |
| Total acidity | 5.4 gr/L |
| Dry extract | 29.3 gr/L |
| Allergens | Contains sulphites |