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Castello di Ama Chianti Classico 1998

Sangiovese from Chianti, Tuscany, Italy
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    Winemaker Notes

    Ruby red in color with lovely fruity and floral aromas. Packed with delicious sweet fruit, plenty of raspberry and tobacco flavors on the palate. Weighty and round with a lingering finish. Recommended with pasta and grilled and roasted meat.

    Critical Acclaim

    Castello di Ama

    Castello di Ama

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    Castello di Ama, , Italy
    Castello di Ama
    Ama is an old, fortified village situated near Radda and Gaiole in the heart of the Chianti Classico region. The Castello or Castle of Ama is surrounded by the beautiful Tuscan countryside and is near some of the original, noble families of the Chianti region. The meticulously cultivated vineyards are privy to optimal exposures and consist of fertile soils. Ama is a modern estate comprising 500 acres of land, 200 of which are vineyards. These vineyards are divided into five important parcels; San Lorenzo, Bellavista, La Casuccia, Bertinga and Montebuoni. In the 1970s, four families formed a partnership and purchased the property with the goal of producing world-class wines. Castello Di Ama is unique, employing its best Sangiovese to produce Chianti Classico, unlike many Tuscan producers who have chosen to blend their best Sangiovese into Vini da Tavola or Super Tuscans. In addition to the acclaimed Chianti Classico produced in each vintage, the crus of Bellavista and La Casuccia are produced only in outstanding vintages and in extremely limited quantity. These wines in their concentration, harmony and overall elegance represent the best expression of Sangiovese in Tuscany.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WBO1912245_1998 Item# 27430

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