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Castello di Ama Sangiovese Blend Chianti Classico 2007

Winemaker's Notes:

The harvest was on September 18 for Merlot and September 26 for Sangiovese. Fermentation occurred regularly at temperatures between 30 and 33°C. (86-91°F.). The wine was constantly pumped over the cap throughout fermentation and maceration, which lasted 26 days, somewhat less than the average period. The processes assured extraction of polyphenols of excellent quality that were powerful yet elegant. The wine were drained off, malolactic fermentation was induced with the use of a large percentage of barriques.

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Castello di Ama:
“A place of cultic importance in the wine world. We Italians often complain that we do not have our own Chateaux Margaux, our Romanée Conti, our Opus One. But we are wrong, for we do have here in Italy some wine “houses” that are something better, something beyond the normal cellar. Relatively few, perhaps, but true domains of Bacchus where everything is utterly flawless, where time assumes the... Read more
“A place of cultic importance in the wine world. We Italians often complain that we do not have our own Chateaux Margaux, our Romanée Conti, our Opus One. But we are wrong, for we do have here in Italy some wine “houses” that are something better, something beyond the normal cellar. Relatively few, perhaps, but true domains of Bacchus where everything is utterly flawless, where time assumes the feel of history, the memory of timeless impressions, the quintessential ingredient in the evolution of wine. Castello di Ama is one of those places where one encounters the Platonic absolutes (…)” Read less

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Tasting Notes:

Complex, spacious bouquet with fruit notes of wild cherry and impressions of pipe tobacco, black liquorice, and mint. Superb richness and elegance in the mouth, with amazing depth and remarkable balance; the tannins are perfectly integrated.

The harvest was on September 18 for Merlot and September 26 for Sangiovese. Fermentation occurred regularly at temperatures between 30 and 33°C. (86-91°F.). The wine was constantly pumped over the cap throughout fermentation and maceration, which lasted 26 days, somewhat less than the average period. The processes assured extraction of polyphenols of excellent quality that were powerful yet elegant. The wine were drained off, malolactic fermentation was induced with the use of a large percentage of barriques.

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7000 bottles produced.

Notes: Following malolactic, the final blend was assembled and the wine returned to Allier barriques, 40% new and the rest one-year old, where it spent 15 months.

Wine Specs:

Total Acidity: 5.5 grams per liter

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