Castello di Ama
Chianti Classico Montebuoni Riserva 2020
其他年份：
2021| 品名 | DOCG Chianti Classico Riserva |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 产区 | 托斯卡纳 (Italy) |
| 葡萄品种 | 95% Sangiovese, 5% Merlot |
| 陈酿 | Once malolactic fermentation was complete, the wine was put into second-passage French oak barriques, without using new wood. Refinement continued for about 12 months. |
| 其他年份： | 2021 |
描述
In 1997 we purchased and replanted the Montebuoni vineyards of 14.50 hectares, a beautiful estate bordering the Bellavista vineyard. Since its planting, the vineyard has been managed according to a protocol based on the 3 pillars of sustainability: economic, environmental and social. With the 2018 vintage comes Castello di Ama Montebuoni, an exclusive Chianti Classico wine, the fruit of grapes from the vineyard of the same name integrated with other Sangiovese from the estate, which meets the quality requirements typical of all Castello di Ama wines.
奖项
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2020
4指南侍酒师的意大利协会（FIS）。 十多年来这个葡萄酒指南是意大利最权威的葡萄酒指南之一。
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2020
92/100
《品醇客》(Decanter) 是一本葡萄酒与生活方式杂志，每月在全球约90个国家出版。杂志内容涵盖行业新闻、经典指南以及针对葡萄酒与烈酒的专业建议。
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2020
94/100
詹姆斯·萨克林 (James Suckling) 是美国极具影响力的葡萄酒评论家和记者，曾在《葡萄酒观察家》(Wine Spectator) 任职30年。他于2010年离职并创立了自己的网站和指南 (JamesSuckling.com)。他专注于意大利和波尔多葡萄酒的研究。
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2020
92/100
Vinous 是由世界领先的葡萄酒鉴赏家之一安东尼·盖洛尼 (Antonio Galloni) 创办的在线指南。
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2020
4指南侍酒师的意大利协会（AIS）。
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2020
92/100
葡萄酒鉴赏家是在互联网上葡萄酒信息的最有影响力的来源。
详情
香水
颜色
味道
服务于：
16 - 18 °C
长寿：
10 -15年
醒酒时间：
1小时
- 创办年份: 1976
- 酿酒师: Marco Pallanti
- 生产的瓶子: 320.000
- 公顷: 75
| 名称 | Castello di Ama Chianti Classico Montebuoni Riserva 2020 |
|---|---|
| 类型 | 红葡萄酒 green 醇 干 |
| 葡萄酒名称 | Chianti Classico DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 95% Sangiovese, 5% Merlot |
| 国家 | Italy |
| 产地 | 托斯卡纳 |
| 供应商 | Castello di Ama |
| 产地 | Gaiole in Chianti (Siena). |
| 气候 | Altitude: 420-500 m a.s.l. Exposure: Northwest/Southeast. |
| 土壤成分 | Clay-limestone. |
| 栽培系统 | Vertical espalier with simple Guyot for Merlot, spurred cordon for Sangiovese. |
| 酿酒工艺 | The must was vinified in stainless steel tanks with the help of indigenous yeasts. Careful control of the fermentation temperature, which never exceeded 28-30 °C, and frequent manual pumping over gave this wine a beautiful ruby colour and distinct varietal aromas of the terroir. Maceration in contact with the skins for about 24 days, at the end of which the autochthonous bacteria developed the malic acid transformation. |
| 陈酿 | Once malolactic fermentation was complete, the wine was put into second-passage French oak barriques, without using new wood. Refinement continued for about 12 months. |
| 总酸度 | 5.2 gr/L |
| 干提取物 | 30.2 gr/L |