||Altitude: 490 m. a.s.l. Exposure: North – South.
||Limestone with a prevalence of clays.
||Fermentation was started using ambient yeasts in steel tanks at a controlled temperature of 30–33 °C, with manual pumpovers and total cuvaison of 25 days. After first racking, the wine was transferred to barriques for malolactic fermentation.
||After malolactic fermentation, the wine spent 18 months in fine-grain oak barriques, of which 50% were new and the rest were second passage. The wine was bottled on 21 September 2013, producing 6,840 standard Bordeaux bottles, 210 magnums, 40 Jeroboams, and 20 Salmanazars.
||Price Castello di Ama Merlot l'Apparita 2017 € 175.82