Castello di Ama 2005

Vinification
Some 1,490 q. of grapes were picked between October 6-12, following careful analysis of phenolic ripeness. The grapes were graded for quality first in the vineyard and then on sorting tables in the winery. After de-stemming and crushing, the must was chilled and then fermented (at 33°C) in stainless steel, with particularly gentle pumpovers. After a lengthy 25-26 day maceration, the wine was drawn off, amounting to some 1,050 hl, and completed malolactic fermentation, most of in barriques.

Maturation
Upon completion of malolactic, the blend was assembled and went to barriques, 20% of them new and the remainder 1-3 years old.

Vineyard profile
The 63 hectares of specialised vineyards listed in the DOCG Chianti Classico Register of Vineyards lie at an altitude of 390-530 metres, in chalky-clay soils of gravel-pebbly texture. Planted between 1964 and 1978 at a density of 3,000 vines per hectare, the vines are trained to vertical trellis and to Guyot-pruned Open Lyre. The rootstocks, 420 A and Kober 5BB, are grafted to 80% sangiovese, 8% canaiolo, and 12% malvasia nera and merlot.

Technical data
Total acidity: 5,00
pH: 3,00
Alcohol: 13,00
Total dry extract: 28,00
U.V.280: 63,00