Chardonnay
Castello di Ama Al Poggio Chardonnay 2019
Cellar for up to 7 years. Serve chilled.
Castello di Ama is best known for their spectacular L’Apparita wine which helped put Italy on the map for world class 100% Merlot wines. In 1987 L’Apparita actually beat wines from the prestigious Pétrus and Le Pin estates in Bordeaux at a blind tasting organised by the Académie du Vin in Switzerland. Following this spectacular triumph Castello di Ama has enjoyed a reputation for being one of Italy’s finest wineries, continuing to work with Merlot and other international varieties as well as indigenous grapes like Sangiovese.
Chardonnay is particularly well-suited to the soils on the estate which are rich in chalk and set at altitude which helps to preserve plenty of mouthwatering freshness and aromatics in the grapes. After the fruit is pressed 60% of the must is fermented in stainless steel tanks with the remainder fermented in oak barrels. The wine is then left to mature on the lees for 8 months with regular stirring to add extra complexity and a soft, creamy texture.
White peach, bright citrus, apricot and hints of wildflowers define the nose while the palate offers a generous full body, rich mouthfeel and a long and elegant finish. The balance between power and refinement makes this a great gastronomic wine for creamy pasta dishes, roast chicken, salmon and aged cheeses.
Castello di Ama is best known for their spectacular L’Apparita wine which helped put Italy on the map for world class 100% Merlot wines. In 1987 L’Apparita actually beat wines from the prestigious Pétrus and Le Pin estates in Bordeaux at a blind tasting organised by the Académie du Vin in Switzerland. Following this spectacular triumph Castello di Ama has enjoyed a reputation for being one of Italy’s finest wineries, continuing to work with Merlot and other international varieties as well as indigenous grapes like Sangiovese.
Chardonnay is particularly well-suited to the soils on the estate which are rich in chalk and set at altitude which helps to preserve plenty of mouthwatering freshness and aromatics in the grapes. After the fruit is pressed 60% of the must is fermented in stainless steel tanks with the remainder fermented in oak barrels. The wine is then left to mature on the lees for 8 months with regular stirring to add extra complexity and a soft, creamy texture.
White peach, bright citrus, apricot and hints of wildflowers define the nose while the palate offers a generous full body, rich mouthfeel and a long and elegant finish. The balance between power and refinement makes this a great gastronomic wine for creamy pasta dishes, roast chicken, salmon and aged cheeses.
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