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Castello di Ama Chianti Classico San Lorenzo Gran Selezione (1.5L) 2010

Sangiovese from Chianti, Tuscany, Italy
  • WS95
  • JS93
  • RP92
13% ABV
  • RP93
  • WE93
  • JS93
  • W&S92
  • WS91
  • WE95
  • JS95
  • RP94
  • WS94
  • JS96
  • WE93
  • WW93
  • WS92
  • RP91
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13% ABV

Winemaker Notes

#6 Wine Spectator Top 100 of 2014

The Chianti Classico Castello di Ama San Lorenzo 2010 takes its name from the magnificent wide valley that their 18th century villas overlook. This is Castello di Ama's Gran Selezione, made from grapes that come from our older vineyards and from others that, having been planted at least ten years ago, have attained a perfect level of polyphenolic maturity at harvest. Castello di Ama's Gran Selezione is an extraordinarily elegant, powerful and intense wine. Undoubtedly it represents the perfect picture of the uniqueness of the territory.

Critical Acclaim

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WS 95
Wine Spectator
Offers a combination of power and elegance, with a racy feel. Wild cherry, strawberry, rose and leafy, woodsy flavors permeate this driving red. The finish is long, but this needs time to shed the tannins. Well-defined from start to finish. Sangiovese, Malvasia Nera and Merlot.
JS 93
James Suckling
Wonderful aromas of dried orange peel, cedar and cherries. Some coffee too. Full body with silky tannins and a long finish. A beautiful single-vineyard Chianti Classico.
RP 92
Robert Parker's Wine Advocate
Compared to the 2011 vintage, the 2010 Chianti Classico Vigneto Gran Selezione San Lorenzo is a wine of good depth and focus thanks to the cooler vintage. The bouquet shows standard Chianti Classico aromas of bright fruit and cherry with offbeat tones of Pecorino cheese rind and white chocolate thrown into the mix. In the mouth, it shows extraction and power.
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Castello di Ama

Castello di Ama

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Castello di Ama, Chianti, Tuscany, Italy
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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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

STC975058_2010 Item# 138922