Castello di Ama Chianti Classico

Castello di Ama Chianti Classico
Castello di Ama Chianti

Well, I’m finally leaving my beloved Spanish Reds for a bit and turning to Italy.   As usual, my wine selections often reflect my future or recent travels, and Italy may be next wine country on the agenda.  Historically if I drink Italian wines, I gravitate to Chianti wines (minus any fava beans of course!)

Chianti

A Chianti tends to be a very dry red wine.  Like most Italian wines, it pairs better with food.  This runs contrary to how I usually enjoy wines.  I know this might seem like sacrilege to wine drinkers, but I prefer to drink wines by themselves.  My reason for this is simple.  I would like to try a wine on its own merits before mixing in food pairings with it.  In addition, if I’m being honest, I don’t pair wine with food particularly well.  I’m a little concerned that I’ll miss out of a great wine because of my inexperience with food pairing.

Anyway, Chianti wines typically have a cherry bouquet and taste, often with an earthly element on the palate.  Tannins are mixed based on my limited experience so far.

Castello di Ama Winery/Vineyards

Ama takes its name from a small village, nestled in the hills at an altitude of almost 500 meters. Five centuries ago, it was the hub of a florid farming and winemaking business overseen by a group of local families.  The winery was founded in the 1970s by a group of families living in the area. They set themselves the task of reviving Ama’s past glories and of producing a Chianti Classico of a quality that rivals its nearby competitors.

The Castello di Ama winery is located just south of Florence, deep in the Tuscany region of Italy.  Renowned for its wines, Tuscany has a long and storied winemaking tradition that predates the Romans.  Chianti wines are historically all made in Tuscany, home to the Sangiovese grapes required for its creation.   The winery has four vineyards (Bellavista, Casuccia, San Lorenzo, and Montebuoni) with Sangiovese grape vines.  The average age of the vines is 8 to 10 years.

Wine-making and Aging

The grapes are fermented in stainless steel tanks, using ambient yeasts.  The wine is aged for 12 months in used oak barrels.

Tasting Notes

Notes of black cherry, raspberry and dark earth on the nose.  Spicy and rich on the palate.  Quiet but steady tannins to the finish.  Rich and complex to start, but mellows quickly with exposure to air.  Smooth and steady wine that most can enjoy.

AJ

Carolina grad, business owner, Master of the Oblivious, "Rural Renaissance Man", dog lover, family man, geek...

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