Castello di Ama
Castello di Ama Chianti Classico Montebuoni Riserva 2020
| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% 按體積 |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Aging | 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. |
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.
獎項
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2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2020
92/100
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.
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2020
94/100
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.
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2020
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2020
4Italian Sommelier Association (AIS) guide
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2020
92/100
Wine spectator is the most influential wine guide on the internet.
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
- 創業年份: 1972
- 釀酒師: Marco Pallanti
- 公頃: 70
Ama was owned by the Firidolfi family during the Holy Roman Empire. The castle, which stands in the denomination, was probably destroyed in the 15th century during the Aragonese invasions in the Chianti area.
In the early 1700s new dwellings were built on the ruins of the castle. Hence, the construction of the villas belonging to Pianigiani and Ricucci families, which now comprise the Castello di Ama estate headquarters.
A document dating to July 1773 contains a report by the Grand Duke of Tuscany, Leopold II, as the Governor of Tuscany, which praised the excellence of the hilly terrain.
The beauty of Ama spurred Tomaso Carini to oversee the rebirth of this land in the early 70s, involving 3 friends (GianVittorio Cavanna, Pietro Tradico and Lionello Sebasti) in the project.
The four entrepreneurs, led by Cavanna, replanted most of the vineyards and built a modern fermentation cellar, which became an innovative model for the entire area.
Marco Pallanti joined Ama in 1982, a young Florentine agronomist who became the estate’s winemaker after extensive technical training at the University of Bordeaux under the supervision of Patrick Léon.
Lorenza Sebasti, , Lionello's daughter, took over the estate’s management in 1993. A 40-year labour together, Lorenza and Marco continue to share the same passion and vision.
The second generation of the Carini, Tradico and Sebasti families run the company today. 閱讀更多
| Name | Castello di Ama Chianti Classico Montebuoni Riserva 2020 |
|---|---|
| Type | Red green still dry |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% 按體積 |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Origin | Gaiole in Chianti (Siena). |
| Climate | Altitude: 420-500 m a.s.l. Exposure: Northwest/Southeast. |
| Soil composition | Clay-limestone. |
| Cultivation system | Vertical espalier with simple Guyot for Merlot, spurred cordon for Sangiovese. |
| Plants per hectare | 5,200 |
| Wine making | 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. |
| Aging | 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. |
| Total acidity | 5.2 gr/L |
| Dry extract | 30.2 gr/L |
| Allergens | Contains sulphites |
