Castello di ama
Castello di Ama has been producing Rosato since 1982. This wine comes from the best vats of Sangiovese and Merlot through a drain (saignee) carried out for almost 12 hours with skin contact. For many years, we have been fermenting the extracted must in small stainless steel tanks, but three years ago, we started an experiment to ferment the must just extracted in second-passage barriques.
Vinification and maturation
After about 12 hours on the skins, several hectolitres of must of the most suitable rosé hue were drawn off from each tank. The must fermented “white-wine style” at a temperature of about 16–18 °C. In November part of this wine then went on to malolactic fermentation.
The wine was bottled on 19 December 2016 and on 12 January 2017, producing 50,000 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 lasted from 26 September to 7 October 2016. 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 table.
Colour: pale cherry pink. Nose: fruit-rich with fresh red berries, wild strawberry and cherry, not to mention citrus hints of pink grapefruit. Mouth: fresh-tasting, lingering, good acidity, tangy. A juicy wine.