The great challenge: The Great Blazon 'Chianti Classico DOCG' Castello di Ama against 'Chianti Rufina DOCG' Selvapiana and 'Chianti Classico DOCG' Istine

Chianti Classico 'Ama' Castello di Ama 2020

Chianti Classico 'Ama' is a Tuscan red wine from which all the refinement of Sangiovese emerges. In fact, it is a product that Castello di Ama assembles from the various vineyards where the new clones of this vine are cultivated, producing a wine in which smoothness and body manage to merge into a drink that is always satisfying and never gets tired of. A label that saw the light for the first time with the 2010 vintage, ideal to taste in order to begin to become familiar with the philosophy of Castello di Ama, a reality that has always been linked to the production of great Chianti Classico wines.

Ama" is a Chianti Classico wine that comes from the new Sangiovese clones grown in the vineyards owned by Castello di Ama. The grapes come from the plots of Bellavista, Casuccia, San Lorenzo, Bertinga and Montebuoni, and, once harvested, ferment thanks to indigenous yeasts, macerating for about 15 days. This is followed by the ageing phase, which first takes place for 12 months in barriques, and then, after bottling, for a further 12 months directly in glass. At the end of these two years, the wine is ready to be marketed.

Chianti Classico 'Ama' is a wine that, in the glass, presents itself with a bright, brilliant hue, reminiscent of the colour of ruby. The ensemble of aromas that develops on the nose is interesting, with notes of fruit that gradually turn towards the spicy. On the palate, it is full-bodied, well-balanced, with a sip marked by a pleasant freshness; it ends with a finish whose aftertaste is clearly fruity. One of the latest creations in the range made by the Castello di Ama winery, it is ideal to be enjoyed with game dishes, red meats and mature cheeses. 

Colour Bright red, with ruby highlights

Bouquet Notes of ripe red fruits, with a finish that plays on spices

Grape varieties:Sangiovese 100%

Vineyards: From the Bellavista, Casuccia, San Lorenzo, Bertinga and Montebuoni vineyards

Vinification: Fermentation using indigenous yeasts, with maceration for 15 days

Ageing: 12 months in barrique, then at least 12 months in bottle

Chianti Rufina Fattoria Selvapiana 

Brilliant ruby red colour, with aromas of ripe blackberry, red cherry and a touch of spice. The palate is ripe and juicy but still fine and elegant in the Selvapiana style, with a tight structure and a smooth floral finish with refreshing acidity.

Chianti Rùfina di Selvapiana is made in the estate vineyards surrounding the Villa di Selvapiana and in the vineyards of San Martino a Quona di Pontassieve, Pian de' Marroni and Cerbognole in the commune of Rùfina.

It is mainly obtained from Sangiovese grapes with small additions of Canaiolo, Colorino and Malvasia Nera, harvested partially by hand between the end of September and the first week of October. Fermentation takes place spontamente in steel tanks at a controlled temperature of 28-30°C, with maceration on the skins for about 25 days. The wine matures for 10 months in large French oak barrels.

It has a ruby red colour with violet hues. The nose opens intense and persistent, with hints of berries and ripe red fruits. In the mouth it is savoury and full-bodied, with good balance.

Excellent with game and roasts, it goes well with mature cheeses.

Chianti Classico Istine 

Istine's Chianti Classico demonstrates how thinking that the simple is simple and the complex difficult often leads one into error. In simplicity lies great culture. Making wine well is culture, drinking it is equally so. Liquid caresses of profound kindness from a feminine hand, that of the young oenologist Angela Fronti.

The vineyards of Sangiovese, Canaiolo and Colorino, added in very small percentages, have predominantly rocky soils and are located 480-550 metres above sea level. Organic cultivation was a choice made with difficulty due to the resistance of those who used invasive chemical compounds on a massive scale. The work in the cellar is also non-invasive and begins with the spontaneous fermentation of the must, obtained from crushing and destemming the grapes, inside steel barrels, with a maceration period of around 20 days. Malolactic fermentation takes place partly in steel and partly in barrels. This is followed by ageing for 12 months in Slavonian oak casks.

Chianti Classico is ruby red to the eye. Expressive on the nose. Flowers, notes of red fruits such as cherries and berries, sweet spices and balsamic hints animate the olfactory sensation. Full and soft entry on the palate, pleasant, with good freshness, drinkable and with crisp and persistent tannins. No search for homologation or banality. "Nature always tends to act in the simplest way" cit. Jacques Bernoulli.

Colour Ruby red

Nose Floral, with notes of red fruit, sweet spices and balsamic hints

Taste Good freshness, drinkable, full and with soft, persistent tannins

Vineyards: Vineyards with predominantly rocky soils, 480-550 m above sea level. Organically cultivated

Vinification: Fermentation with indigenous yeasts and prolonged maceration for 21 days

Ageing: 12 months in Slavonian oak barrels