Castello di ama

AL Poggio

Chardonnay di Toscana IGT


Trebbiano Toscano and Malvasia Lunga del Chianti are the two white grape varieties traditionally grown in the Chianti Classico zone and generally give their best in Vinsanto dessert wine, but Ama’s very calcareous soils and the height of its slopes are perfect for producing a superb dry white. In 1982–3, several parcels of land were replanted with Chardonnay clones brought from Burgundy. In 1984, it was decided to extend the area dedicated to Chardonnay on the Al Poggio site, and another four hectares were planted, training the vines in the open lyre method as the wine was intended to be of remarkable structure. The first vintage was in 1988.

Vinification and maturation

After soft-pressing of the grapes, 60% of the must was refrigerated and fermented in steel tanks, while the rest was transferred to barriques. Of the grapes being fermented in wood, 25% were macerated on the skins for about 12 hours. The Allier and Tronçais barriques used were half new, half a year old. The 40% vinified in barriques underwent malolactic fermentation. Barrique maturation lasted about eight months, on the lees, with regular batonnage every seven days.
This wine was bottled on March 2016, producing 22,200 standard Bordeaux bottles.

Growing season weather conditions

Summer started late and first veraison was in early August. Until mid-September there were sunny days and summer heat, then temperatures dropped again, especially at night. Harvest was delayed and took place on 23 September. Start of harvest was decided only after numerous samples were taken for sensory analysis in the vineyard and in the laboratory. Harvest was entirely by hand, filling
10–12kg crates, followed by inspection on a sorting bench.

Tasting notes

Colour: limpid, brilliant gold. Nose: floral with hints of typical summer hedgerow. Infused with summer fruit like apricot and a forward almondy note. Mouth: a confident attack with stunning fresh, mineral notes in the opening. Excellent persistence and length.