Vineyard: The vineyards are situated between 200 & 400 metres above sea level, on soil rich in marine fossils with some clay. The grapes were hand picked in several phases, depending on the progress of the Botrytis cinerea. Winery: Light whole-bunch pressing of the grapes were followed by fermentation for eighteen days at 17 degrees centigrade. The wine was transferred to French oak barrels (Alliers & Troncais) where it was aged for six months before blending & bottling. Taste: Rich & complex aromas are followed on the palate by ripe citrus fruits with hints of honeysuckle & spice. Limited stock. ...

The wine shows a luminous & intense golden yellow colour. The nose is delicate & elegant with its floral scents, but is dominated by the notes of ripe fruit, apricot & peach, along with hints of citrus fruit accompanied by sensations of minerals & iodine. The palate confirms the timber & character of the nose. A long & balanced wine in which sweetness & freshness fuse in perfect harmony. ...

Deep ruby red in appearance. A fine, emphatic nose, redolent of wild red berry fruit. Entry is crisp-edged & stylish, the palate displaying well-integrated fruit & aromatic spice. Overall, the wine is multi-layered, harmonious, & long-lingering. Limited stock. ...

Dense brilliant, luminous red. superb entrance in the mouth, with impressive integration of spice notes & fruit. Elegant ...

Intense, deep cherry-pink. Fruity, with emphatic fragrances of ripe cherry & wild strawberry. The scented fruit returns on the mid-palate, & the long-lingering finish shows flavourful, with a minerally edge. Some wine lovers might think it absurd to utilise the best sangiovese grapes to make a rose of Castello di Ama. But that source has been, right from the beginning, the secret of the utter pleasure this wine brings. A crisp wine with rich nuances of tropical fruit, displaying the elegance that is born in superbly-exposed hillside vineyards, the Rosato conjures up the fragrances of a spring day in Ama. Vinification
- At the start of fermentation, a few hectolitres of must were drawn off from the best tanks; since the must had spent some 12 hours in contact with the skins, it exhibited a beautiful deep pink hue. It was then fermented in the white wine mode at 18-20oC. Following a series of tastings, 40% of the total wine went through malolactic fermentation. The terroir that yields this rose is the same that yields the wine Castello di Ama. The vineyards, planted in 1978, are at a density of 3, 000 vines per hectare, & are trained part to open lyre & part to Guyot, while the vineyards re-planted from 1990 to today are trained predominantly to Guyot & to spurred cordon, at a density of 5, 300 vines per hectare. This delicious wine, which appeared in the early 1980s, is composed of sangiovese & merlot, in proportions that vary from harvest to harvest. It derives its excellent body through the saignee process, from lots of wine that go to make Castello di Ama, & for this reason the resulting wine resembles more a young red wine than a white wine.
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The vineyards dedicated to the production of this wine are located on the western side of the Estate at around 200 meters above sea level.

Colour: Straw gold. Bouquet: Ripe fruit, with overtones of pear & apricot. Taste: Aromatic with right degree of tartness.

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Colour: Intense ruby red. Bouquet: Ripe fruit with overtones of spice (coffee & vanilla), prune, violet, chestnut,
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Colour: Intense ruby red. Bouquet: Ripe fruit, blackberry, cherry, with overtones of vanilla & black pepper.
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With an extraordinary combination of power & elegance, it interprets in a unique way the potential for Sangiovese, displaying ripe red berry, blackberry, blackcurrant, vanilla, chocolate & spicy characters alongside a muscular structure & a defiant finish. A real mouthful. Exquisite with pasta & sun-dried tomatoes, olive & goat cheese, roast turkey with country ham stuffing & port wine gravy or a rack of lamb with red-currant wine sauce. 10% Cabernet Sauvignon, 90% Sangiovese. ...

Dark, richly coloured ruby/garnet. Perfumed nose of black cherry & spice with hints of woodsmoke & tobacco. Full, ripe tannins, integrated acidity & a long finish. Will compliment roast leg of lamb with rosemary, lemon, & garlic with roast potatoes or beef tenderloin with spring vegetables. 100% Sangiovese. ...