The Sangiovese and Merlot grapes were hand-picked in early October, they were visually inspected on a sorting table, then de-stemmed and gently pressed. Each grape variety was fermented separately, in stainless steel, followed by numerous pumpovers each day. After macerating on the skins for about 21-23 days, the wine underwent malolactic fermentation. Following assemblage of the final blend, the wine was transferred to barriques, 20% new and the remainder used, for approximately 12 months maturation.
Chianti Classico Riserva
- Castello di Ama
- Toscana, Italy
Method & Production
Lively and intense, the bouquet is composed of wild berry fruit. A gorgeous, aromatic marriage of fruit and spice give way to this refined and stylish wine.
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