Marks and reviews
Situated in the heart of the majestic Tuscan landscape, the Castello di Ama estate is named after the small village of "Ama" that is poised at an altitude of 500 metres.
Founded in 1970 by a group of families whose ambition was to produce a fine Chianti Classico wine that would be recognised as one of the greatest wines in Italy and in the world, Castello di Ama is one of the major witnesses to the historical heritage of this village, whose agricultural and wine-making activities have been renowned for over five centuries. The Castello di Ama estate has been awarded several times for the quality of its wines and is now run by Lorenza Sebasti and Marco Pallanti, a Tuscan oenologist who was voted "Winemaker of the Year" in 2003 by the prestigious Italian magazine "Gambero Rosso".
The Castello di Ama estate reigns over a vineyard of almost 80 hectares, including the illustrious terroirs of Bellavista, San Lorenzo, Casuccia and Montebuoni, located in the historic Chianti area and handed down from generation to generation.
Produced since 1985, L'Apparita di Castello di Ama is a Tuscan wine recognised as the first Merlot wine to be produced in this wine region. This unique wine, which became emblematic from its very first vintage, is made from two plots of land that are poised at the top of the Bellavista vineyard, a 2.95-hectare terroir situated at an altitude of 490 metres.
Originally planted in 1975 with Canaiolo and Malvasia Bianca, the vines were replanted in 1982 exclusively with Merlot grapes. Planted on particularly rich clay soils, the grapes give rise to an exceptional wine combining the expression of Merlot with the specificities of its original terroir.
Cool and marked by wide temperature variations between day and night, the beginning of 2019 preceded a relatively mild month of February. Wet and cool conditions in early spring led to run-off, which in turn impacted yields. A hot and dry summer favoured the ripening of the grapes until the harvest, which was carried out from September 5th to October 10th.
Vinification and ageing
The hand-picked grapes are vinified in thermo-regulated steel vats. Fermentation with indigenous yeasts. Manual pumping over. Vatting for 28 days. After racking, the wine is transferred to barrels for malolactic fermentation, after which the wine is placed in fine-grained oak barrels (50% new, 50% in second-fill barrels) for an ageing period of approximately 14 months.
The colour is a beautiful purple with subtle purple hues.
The nose is very fine, elegantly blending fruity fragrances (red and black fruits) with floral notes (lavender, mint, sage) as well as spicy notes (cloves) and new leather.
The lively and expressive palate exudes an alluring concentration, fruity structure as well as a pleasant finish with delectable balsamic notes.