| Origin |
The total area in vineyards owned by the Castello di Ama is approximately 90 hectares, of which about 65 acres are enrolled in the DOCG Chianti Classico and the remaining 25 acres are producing wines IGT Toscana. |
| Climate |
Start of year cold and perturbed, at the end of March, there was an initial increase in temperature. In April, with the first real sunny days there was the crying of the screws with a revival of vegetation around the early days of the month. The month of May has continued with temperatures above seasonal averages thus increasing the advance of vegetation. June and July exceptionally warm and poor rains have continued to grow ahead of the vegetation. August was characterized by lack of rain and days of African heat. These conditions have come to accentuate the already well ahead of maturity, especially in early varieties. A drop in temperatures allowed to slow down the harvest of Sangiovese |
| Soil composition |
The cycle of replanting vineyards obsolete began in 1996 and still continues at a steady pace. Since 2010 the production coming from younger vines entered in DOCG has become so significant in order not to change the character of the Castello di Ama Reserve, we decided to begin production of a new Chianti Classico. |
| No. plants per hectare |
5,300 in the five estate vineyards (Bellavista, Casuccia, San Lorenzo, and Bertinga Montebuoni) according to our experience and the most modern standards of quality viticulture. |
| Harvest |
The collection of 850 q.li Sangiovese occurred and that of 105 q.li of Merlot was made on September 9, manually in boxes of 12 kg. The grapes were selected on the sorting table, crushed and de-stemmed. |
| Production technique |
During alcoholic fermentation carried out by yeasts, have been made several replacements. |
| Vinification |
The maceration is continued for about 15 days. After racking 630 hectoliters began spontaneous malolactic fermentation and regular |
| Ageing |
After assembling the wine was in used barriques where it remained for about 12 months. |