Castello di Ama
Chianti Classico Montebuoni Riserva 2021
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Aging | Aged in second-use French oak barriques (without new wood) for about 12 months. |
- Name and vintage: Chianti Classico Riserva DOCG 2021, 0.75 l, 14% vol
- Grape variety: 95% Sangiovese and 5% Merlot, a refined representation of Chianti Classico
- Vinification: stainless steel, indigenous yeasts, 24-day maceration at 28-30°C
- Ageing: 12 months in second-use French oak barriques, no new wood
- Tasting notes: hints of wild berries and plum, soft tannins, serve at 18-20°C after one hour of decanting
Description
What kind of wine is it
Chianti Classico Riserva Montebuoni from Castello di Ama is a still red wine created from a blend of Sangiovese and Merlot. It displays an intense ruby colour with purplish highlights, releasing pronounced aromas of blackberry, raspberry and blackcurrant. On the palate, it offers a seductive entry and velvety tannins, supporting a structured polyphenolic profile and concentrated notes of plum. It is ideal paired with flavourful mushroom risottos.
Where does it come from
This wine originates in the municipality of Gaiole in Chianti, at the heart of the renowned Chianti Classico denomination. The grapes come from the Montebuoni vineyard, a hilly area situated between 420 and 500 metres above sea level. The vineyards, facing north-west and south-east, are rooted in clay-limestone soils. This composition ensures the physiological balance of the vines, promoting optimal ripening of the bunches and imparting a fine tannic texture. The estate manages the vineyards using strict sustainable practices, in full respect of the Tuscan territory.
How is it produced
Manual harvesting precedes fermentation in stainless steel tanks, initiated by indigenous yeasts with controlled temperatures and frequent pump-overs. Maceration on the skins lasts for about twenty-four days, allowing optimal extraction of colour and polyphenols. After malolactic fermentation, the wine matures in second-use French oak barrels for around twelve months. This technical choice avoids the use of new wood, preserving the integrity of the fruit and ensuring a clear and persistent aromatic profile.
History and Curiosities
Founded in 1976 in Gaiole in Chianti, Castello di Ama enhances the Tuscan region through a state-of-the-art winery. In 1997, the company acquired and replanted the prestigious Montebuoni vineyards, which cover 14.50 hectares next to the renowned Bellavista vineyard. Following a strict protocol of environmental, economic and social sustainability, the estate produces an unparalleled Chianti Classico Riserva. Crafted by oenologist Marco Pallanti, this wine boasts 94 points awarded by Robert Parker and Wine Spectator, guaranteeing a memorable sip.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
93/100
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.
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Chianti Classico Montebuoni Riserva 2021 |
|---|---|
| Type | Red green still dry |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 95% Sangiovese, 5% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Ama |
| Story | History and Curiosities Founded in 1976 in Gaiole in Chianti, Castello di Ama enhances the Tuscan region through a state-of-the-art winery. In 1997, the company acquired and replanted the prestigious Montebuoni vineyards, which cover 14.50 hectares next to the renowned Bellavista vineyard. Following a strict protocol of environmental, economic and social sustainability, the estate produces an unparalleled Chianti Classico Riserva. Crafted by oenologist Marco Pallanti, this wine boasts 94 points awarded by Robert Parker and Wine Spectator, guaranteeing a memorable sip. |
| Origin | Gaiole in Chianti (Siena), Tuscany, Italy |
| Soil composition | Clay-limestone |
| Cultivation system | Vertical trellis with simple Guyot for Merlot and spurred cordon for Sangiovese |
| Plants per hectare | 5200 |
| Fermentation temperature | Maximum 28-30 °C |
| Production technique | Vinification in stainless steel tanks with indigenous yeasts, temperature-controlled fermentation with manual pump-overs, skin maceration, malolactic fermentation with native bacteria and ageing in second-use French oak barriques |
| Wine making | The must was vinified in stainless steel tanks with indigenous yeasts, with controlled fermentation temperature (max 28-30 °C) and frequent manual pump-overs; maceration on the skins for about 24 days; malolactic fermentation carried out by native bacteria; aged in second-use French oak barriques for about 12 months. |
| Aging | Aged in second-use French oak barriques (without new wood) for about 12 months. |
| Total acidity | 5.2 gr/L |
| Dry extract | 30.2 gr/L |
| Allergens | Contains sulphites |