2008 Castello Di Ama Chianti Classico Riserva

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The Chianti Classico AMA first saw the light of day in 2010 and was launched in 2014. After the harvest, the first fermentation of the wine takes place in steel vats for 25 days. The wine is then matured in French oak barriques for 11 months, after which the wine is bottled. In the bottle, the wine matures even further in the cellars of the domain. The Chianti Classico from Castello Di Ama has a ruby red color with hints of cedar and dark cherry on the nose. Elegant and refined in the mouth and the taste is full, red fruit, with nice not too heavy tannins and a long fruity fresh aftertaste.

At the start of the Castello di Ama wine company in 1972, the best opportunities for planting Sangiovese grapes were sought. Not only were the vineyards looked at, but also the possibilities of pruning, ripening of the grapes and of course also in the winery. Over the years, it has been possible to improve the clones step by step. The vineyards are located at an altitude between 390 and 450 meters. The soil is heavy clay with a lot of gravel and pebbles.

Parker writes: "The Chianti Classico Ama is a terrific wine that opens to a mid-weight feel but produces an enormously expressive bouquet"

Type of Wine Red
Country Italy
Region Tuscany
Appellation Chianti (Classico)
Winery Castello Di Ama
Grape Sangiovese
Biological certified No
Natural wine No
Vegan No
Vintage 2008
Drinking as of 2021
Drinking till 2030
Alcohol % 13.5
Alcohol free/low No
Content Standard (0.75 ltr)
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Parker rating 92
James Suckling rating 91
Vinous rating 93
Tasting Profiles Aards, Bloemig, Donker fruit, Kruidig, Rood fruit, Tannines
Drink moments Iets te vieren, Lekker luxe, Met vrienden
Sommy Pairing Beschrijving Deze 2008 Castello di Ama Chianti Classico Riserva toont verfijnde smaken van donker kersen- en rood bosfruit, zoethout en subtiele aardse en teerachtige tonen, met elegante florale accenten, levendige Sangiovese-zuren en harmonieuze, rijpe tannines. Juist vanwege die frisse zuren en verfijnde tannines combineert de wijn uitstekend met rijkere Toscaanse gerechten zoals langzaam gegaarde ragu, pappardelle met wildzwijn en stoofschotels omdat de zuren vet en saus doorsnijden en de aardse tonen mooi aansluiten bij paddenstoelen en geroosterd vlees; extra goed werken langzame bereidingen zoals confit, braseren of een risotto met porcini en licht gerijpte kazen zoals Pecorino Toscano.

Parker

92

James Suckling

91

Vinous

93

The winery of this small hamlet of the same name is the cradle of an important research into the right sangiovese clone for chianti. Winemaker Marco Palanti was looking for the best clones for Ama in his own way and his life's work is astonishing to say the least. Where chianti used to struggle with an image of diluted wine, Castello di Ama was able to turn this image into that of high-quality wines in less than one generation. Not only the vineyards were looked at, but also the possibilities of pruning, the ripening of the grapes and of course also the improvement potential in the winery. Over the years it has been possible to improve the clones step by step. The vineyards are located at an altitude between 390 and 450 meters. The soil is heavy clay with a lot of gravel and pebbles. The vineyards were planted between 1964 and 1978. At Castello Di Ama you do not only get art in the glass, because in and around the authentic villa there are sublime works by great contemporary artists.

Deze 2008 Castello di Ama Chianti Classico Riserva toont verfijnde smaken van donker kersen- en rood bosfruit, zoethout en subtiele aardse en teerachtige tonen, met elegante florale accenten, levendige Sangiovese-zuren en harmonieuze, rijpe tannines. Juist vanwege die frisse zuren en verfijnde tannines combineert de wijn uitstekend met rijkere Toscaanse gerechten zoals langzaam gegaarde ragu, pappardelle met wildzwijn en stoofschotels omdat de zuren vet en saus doorsnijden en de aardse tonen mooi aansluiten bij paddenstoelen en geroosterd vlees; extra goed werken langzame bereidingen zoals confit, braseren of een risotto met porcini en licht gerijpte kazen zoals Pecorino Toscano.

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