The Montebuoni vineyard (14.5 hectares) was re-planted by Castello di Ama in 1997. The grapes are hand-harvest late August/early September. The Sangiovese and Merlot are vinified separately using native yeasts, in steel tanks at controlled temperature between 28° and 30°C. With manual pumping overts to enhance the Sangiovese varietal character. The blending of the grape varieties takes place after malolactic fermentation. The wine has been refined in second-passage oak barriques of thin grain for approximately 12 months and finally bottled in spring .
Chianti Classico Riserva Montebuoni
- Castello di Ama
- Toscana, Italy
Method & Production
Fruit forward, notes of blackberry, raspberry, blueberries and currents. Elegant, well-balanced and a long lasting finish.
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