description
Details of wine
The La Casuccia vineyard covers 12.58 hectares, 6 planted in 1978 and the rest in 2007. The plot has been terraced to improve aspecting and ensure more uniform ripening. La Casuccia is split into 9 plots of land and in the best vintages it is typically plot numbers 49, 46 and 45 which contribute to producing the limited quantities of this vineyard selection.
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Color
Rosso rubino carico, scuro, quasi impenetrabile con riflessi porpora.

Smell
Fruttato, frutta rossa, bacche di bosco; spezie, bacca di vaniglia; note terziarie che richiamano il tabacco di pipa e il cuoio.

Taste
Elegante, gentile, tannino presente e discreto. Vino avvolgente, dal gusto sapido. Bella succulenza e finale lungo.

Pairings
Carni rosse, selvaggina e formaggi.
Details
Features
YEAR | 2018 |
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VINES | 20% Merlot, 80% Sangiovese |
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TRAINING SYSTEM | Spalliera verticale con taglio a Guyot semplice. |
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ALCOL | 13.50 |
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FORMAT | 0,75 L Standard |
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Details
Informations
CLASSIFICATION | DOCG Chianti Classico |
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TEMPERATURE | 16-18 |
LOCATION | Località Ama in Chianti - Frazione Lecchi in Chianti - Gaiole in Chianti (SI) |
GROUND | Argillo -calcareo. |
REFINEMENT | Al termine della fermentazione malolatttica avviene l'assemblaggio delle due varietà, il vino ritorna quindi in barriques di rovere a grana fine per il 40% nuove e per il resto usate di un anno. |
ANNUAL PRODUCTION | 5790 |
PLANTS FOR HECTARE | 5200 |
WINEMAKING | Fermentazione indotta da lieviti indigeni e separata per varietà in vasche di acciaio a temperatura controllata tra i 30° e i 33°C, con rimontaggi manuali con una permanenza complessiva (cuvaison) pari a 26 giorni per Il Sangiovese e 25 giorni per il Merlot. Dopo la svinatura, il vino è passato in barriques per effettuare la fermentazione malolattica. |
DECANTING | 1 ora |
DRY EXTRACT | 31.9 g/l |
ACIDITY | 5.5 g/l |
PH | 3.6 |
Details
Awards
EXPERT | YEAR | MARK |
Wine Spectator | 2015 | 95 |
Wine Spectator | 2016 | 95 |
Wine Advocated | 2015 | 95 |
Wine Advocated | 2016 | 96 |
James Suckling | 2015 | 98 |
James Suckling | 2016 | 95 |
James Suckling | 2018 | 95 |
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CELLAR
Name: Castello di Ama
Start-up year: 1972
Cultivated hectares: 70
Winemaker name: Marco Pallanti
Address: Località Ama in Chianti - Frazione Lecchi in Chianti - Gaiole in Chianti (SI)
Web Site: www.castellodiama.com
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 ( ) Carlo Cambi Il Buon Vino - Ist. Geografico De Agostini - 2005 Ama is small hamlet nestled among gentle hills, in the commune of Gaiole in Chianti, in the province of Siena. At some 500 metres elevation, it lies in the heart of the Chianti Classico storico zone, where vineyards and olive groves and woods weave intricate intersecting patterns among themselves. The winery, begun in 1972 as a result of the love of four families from Rome, currently comprises some 250 hectares, of which 90 are in vines and 40 in olives trees, growing at an average altitude of 480 metres. Annual production, exclusively from our estate vineyards, amounts to about 300-350,000 bottles, or some 3,500-4,000 bottles per hectare. The winery standard-bearer is Castello di Ama, a wine produced by a rigorous selection of sangiovese grapes from the most outstanding vineyard parcels.