Castello di Ama
Haiku 2021
| 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 | Aged for 12 months in fine-grained oak barriques (30% new, the rest second use) |
- Vintage and designation: Toscana IGT 2021, still red wine Castello di Ama, 14% vol
- Grape blend: 50% Sangiovese, 25% Cabernet Franc, 25% Merlot; balance between structure and freshness
- Vinification: separate fermentations in steel with indigenous yeasts at 30–32 °C
- Ageing: 12 months in fine-grained oak barriques, 30% of which are new
- Profile and serving: blackberry and spices, balsamic note; serve at 18–20 °C, decant for 1 hour
Description
What kind of wine it is
Haiku by Castello di Ama is a still red wine with Indicazione Geografica Tipica from Tuscany, the result of an enveloping blend of Sangiovese, Cabernet Franc and Merlot. It stands out for its structured profile, achieved through fermentation in steel and ageing in oak barrels, supported by velvety tannins and a smoothness that ensures long persistence. The bouquet releases intense aromas of wild berries, particularly blackberry, accompanied by spicy notes of ripe pepper, green pepper, nutmeg and sandalwood. The finish is characterised by a clear balsamic accent and mentholated nuances that give the wine great definition.
Where it comes from
The grapes come from Gaiole in Chianti, within the historic Montebuoni Vineyard. The vineyards are situated between 420 and 508 metres above sea level, benefiting from exposures that favour perfect balance and pronounced aromatic precision. The terroir is characterised by deep clay-limestone soils, essential for giving the wine a solid structure and a rigorous expression of the tannic texture. These pedoclimatic conditions ensure a broad sip and excellent ageing potential.
How it is produced
Production begins with a rigorous manual harvest and careful selection of the bunches, in accordance with the principles of organic farming. Each grape variety ferments separately in temperature-controlled steel tanks thanks to the action of indigenous yeasts, with prolonged maceration on the skins. Subsequently, ageing takes place in fine-grained oak barrels for twelve months, with a calibrated use of new wood. At the end of this period, the varieties are blended to create a substantial sip, with great breadth and absolute gustatory cohesion.
History and Curiosities
Born in 2009 in the Montebuoni Vineyard, this red from Castello di Ama evokes the essence of a Japanese poem, embodying the perfect harmony between Sangiovese, Merlot and the bold Cabernet Franc, a grape variety introduced in 2001. Under the guidance of oenologist Marco Pallanti, the fine grapes of Gaiole in Chianti blend into a substantial and refined blend, offering a memorable tasting experience that enhances the clay-limestone terroir.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
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.
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
93/100
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 2021 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| 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 Montebuoni Vineyard, this red from Castello di Ama evokes the essence of a Japanese poem, embodying the perfect harmony between Sangiovese, Merlot and the bold Cabernet Franc, a grape variety introduced in 2001. Under the guidance of oenologist Marco Pallanti, the fine grapes of Gaiole in Chianti blend into a substantial and refined blend, offering a memorable tasting experience that enhances the clay-limestone terroir. |
| Origin | Vineyard Montebuoni, locality Ama (Lecchi in Chianti), Gaiole in Chianti (SI), Tuscany, Italy |
| Climate | Altitude: 508 - 420 m a.s.l. Exposure: North-West / South-East. |
| Soil composition | Clay-limestone |
| Cultivation system | Merlot and Cabernet Franc trained with vertical trellis and simple Guyot pruning; Sangiovese trained with spur cordon. |
| Plants per hectare | 5200 |
| 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 for each variety with indigenous yeasts in stainless steel tanks at controlled temperature; malolactic fermentation and ageing for 12 months in fine-grained oak barriques |
| Wine making | Fermentation induced by indigenous yeasts and separated by variety in stainless steel tanks at controlled temperature (30–32 °C), with manual pump-overs and about 25–26 days of maceration; malolactic fermentation in barriques and ageing for 12 months in fine-grained oak barriques (30% new). |
| Aging | Aged for 12 months in fine-grained oak barriques (30% new, the rest second use) |
| Total acidity | 5.4 gr/L |
| Dry extract | 29.3 gr/L |
| Allergens | Contains sulphites |