Castello di ama
The 2009 season saw the birth of this new arrival. Pinot Nero was first planted in 1984 alongside San Lorenzo valley on a total area of 4.15 hectares, with clones coming from Burgundy (111-114-115). The training system at Open Lyre and the soil rich of clay and limestone allows Pinot Nero to reach the perfect ripeness.
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Vinification and maturation
Pinot Noir grapes were harvested from 25-26 August, while the Sangiovese grapes were picked between 23 and 26
September. The bunches were carefully quality-selected, de-stemmed and pressed, then the varieties were processed separately. Temperature-controlled ambient-yeast fermentations took place in stainless steel, with numerous pumpovers carried out.
After the 2-3 week malolactic fermentation in used barriques, the final wine was blended, and
returned to barriques for a further six months’ maturation.
The blend consists of 50% Sangiovese and 50% Pinot Nero..
Growing season weather conditions
After a heavy snowfall in February, temperatures began to rise, and an exceptionally mild March led to a dangerously accelerated onset of vine growth. April and early May, however, brought significant rainfall and moderately lower temperatures. Such alternations in weather conditions resulted in significantly different situations from vineyard to vineyard. Summer arrived, bringing extreme heat and no rainfall. Initial vineyard sampling revealed a slowdown in the ripening process, as well as abnormally small-sized fruit. September brought a notable drop in temperature, below the seasonal average.
Intense red in colour. The aromas, which grow more complex over time, are typical of the two grape varieties: strawberry, dark cherry, blueberries and sweet violets. A crisp first impact segues into fine balance and complexity.