Castello di Ama Chianti Classico Montebuoni Riserva 2022

Castello di Ama’s 2022 Montebuoni Riserva is a polished Chianti Classico made from Sangiovese and Merlot grown in the estate’s Montebuoni vineyard in Gaiole in Chianti. It combines concentrated Tuscan fruit with velvet-textured tannins, reflecting a vineyard that the estate acquired and replanted in 1997.

Tasting Notes
Deep ruby with violet highlights, it opens with expressive aromas of blackberry, raspberry and blackcurrant. The palate is inviting and concentrated, with ripe plum, a well-defined structure and supple, velvety tannins. Its fruit-focused character is supported by a firm polyphenolic structure, giving it the balance to develop further in bottle. The supplied information does not specify a drinking window.

Production
The grapes come from the hilly Montebuoni vineyard, at 420–500 metres above sea level, where clay and limestone soils and north-west- and south-east-facing slopes help support balanced ripening and fine tannins. The vineyard is farmed using sustainable methods. Hand-harvested grapes ferment in temperature-controlled stainless-steel tanks with native yeasts and frequent pump-overs; maceration lasts around 24 days. After malolactic fermentation, the wine matures for approximately 12 months in French oak barrels used once previously, preserving the clarity of its fruit.

Food & Serving
Try it with a richly flavoured mushroom risotto, as well as other earthy mushroom dishes or roasted meats. Serve at around 16–18°C. A short decant before serving can help the wine open up, particularly when young.

Producer
Founded in 1976 in Gaiole in Chianti, Castello di Ama is an established estate in the heart of the Chianti Classico region, known for combining winemaking with a strong commitment to the local landscape. The Montebuoni vineyard covers 14.5 hectares beside the estate’s Bellavista vineyard and was acquired and replanted by the winery in 1997. The supplied product information credits winemaker Marco Pallanti and reports scores of 94 points from both Robert Parker and Wine Spectator.

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