Castello di Ama VIGNETO BELLAVISTA Chianti Classico DOCG
Where it's from:
Italy, Tuscany, Chianti Classico
Price per case:
£571.08
Bottles per case:
6 x 75 cl
Style:
Powerful Reds
Description:
Voted Winery of the Year 2005 by the Gambero Rosso, Ama’s history goes back to 1972 when four Roman families united to purchase the Ama estate with the goal of restoring it to the splendour of its 18th century heyday. New cellars were built, new plantings began with experimentation into non-indigenous varietals, and new methods of viticulture were pursued while in 1982. Marco Pallanti was introduced as winemaker. Bellavista, covering an area of 22.817 hectares , was planted between 1967 and 1975. This wine is a blend of Malvasia Nera and Sangiovese and was matured in barrels of Allier oak, 75% of which were new. 'Wonderful aromas of lilacs, berries and cherries follow through to a full-bodied palate, with silky tannins and a long, seductive finish. This has fabulous beauty and finesse. Yet it's powerful.' (6 x 75 cl)
CastellodiAmaCASTELLODIAMA Chianti Classico DOCG Tuscany Description: Woody, chesnut nose vanilla and ripe berry fruit. Light and refreshing. Pleasant character. Leather notes. VINEYARD CHARACTERISTICS The estate operates 90 hectares of specialized vineyards at altitudes ranging from the 390 of Vigneto Bertinga to the 530 meters of Vigneto Bellavista. The soil is clayey-calcareous and rich in crumbled stone. Fifty-five hectares are entered on the Chianti Classico DOCG register. The vineyard, with a plant density of 3,000 vines per hectare, was planted between 1964 and 1978. The main training systems are Guyot, used on 56 hectares, and the so-called ''Lira Aperta'' , present on the remaining 25 hectares. The grown grape varieties, which are all grafted on to 420 A and Kober 5BB, are: Sangiovese 80%, Canaiolo 8%, Malvasia Nera and Merlot 12%. VINIFICATION The 190 tons of grapes were harvested between the 9th and the 15th of October. The grapes, carefully selected, were crushed and destemmed. Fermentation proceeded regularly in temperature-controlled stainless-steel tanks between 30º and 33ºC . Frequent delicate pumpings-over during the entire fermentation process and extended maceration of 25 days. After the primary fermentation, 800 hectolitres of wine were drawn off mainly in French oak barrels to undergo malolactic fermentation. AGEING The wine was blended and then aged in French oak barrels, of which 30% were new and the rest one to three years old. The wine was then bottled during the month of April as follows: 13,300 halves-bottles, 97,600 standard bottles, 1,000 magnums, 100 double magnums. (6 x 75 cl) Price: £149.15
