Castello di Ama : Haiku 2021

Characteristics and tasting advice for Haiku 2021 from Castello di Ama

Tasting

Colour
Intense purple-red robe, adorned with ruby reflections.

Nose
Fruity notes (raspberry, blackcurrant) and spicy notes (pepper, wild herbs and tobacco) harmoniously blend in a rich and complex nose.

Palate
The palate seduces with its elegance and silky touch.

Service

For optimal tasting, it is recommended to serve this Italian wine between 16 and 18°C.

The expression of great Tuscan terroirs through a creamy and balanced red wine

The property

Located in the heart of the majestic landscapes of Tuscany, the estate of Castello di Ama bears the name of the small village of "Ama" nestled at 500 meters altitude.

Founded in 1970 by a group of families with the ambition to produce a Chianti Classico recognized among the greatest Italian and world wines, Castello di Ama is one of the major witnesses of the historical heritage of this village whose agricultural and viticultural activities have been renowned for over five centuries. Repeatedly awarded and recognized for the quality of its wines, the Castello di Ama estate is today managed by Lorenza Sebasti and Marco Pallanti, a Tuscan winemaker elected "winemaker of the year" in 2003 by the prestigious Italian magazine "Gambero Rosso".

The vineyard

The Haiku from Castello di Ama is a Tuscan wine from the Montebuoni vineyard, spread over a total area of 2 hectares. These lands, rich in clay and limestone, benefit from a north-west/south-east exposure, offering ideal conditions for the maturation of the berries.

The wine

This IGT Toscana wine was first produced during the 2009 vintage. Its name derives from a brief form of Japanese poem, composed of three verses.

The vintage

A mild and rainy winter, punctuated by a few cool days, gives way to a spring marked by frosty episodes that do not impact the estate's vineyards due to its altitude. A mild and dry June precedes a hot, sunny and relatively dry summer.

Vinification and ageing

Harvested manually, the grape varieties are vinified separately with indigenous yeasts. The vinification takes place in thermo-regulated stainless steel tanks for 27 days for the sangiovese and cabernet franc, and 24 days for the merlot. After malolactic fermentation in stainless steel tanks, the juices were blended and then aged in oak barrels (24% new) for 12 months.

Blend

Sangiovese (50%)
Cabernet franc (25%).