Castello di Ama 'Al Poggio' Toscana Bianco 2012
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The clusters were picked into small, 12- kg boxes. After gentle pressing, the must was chilled, then fermented, 60% in steel tanks, the remainder in oak barriques; 25% of the must fermented in oak macerated on the skins for some 12 hours. The French Allier and Tronçais barriques were 50% new and 50% once – used. The barrel- fermented wine underwent malolactic fermentation. Barrel maturation sur lie lasted some eight months, with regular bâttonage every seven days.
After a heavy snowfall in February, temperatures began to rise, and an exceptionally mild March led to a dangerously accelerated onset of vine growth. April and early May, however, brought significant rainfall and moderately lower temperatures. Such alternations in weather conditions resulted in significantly different situations from vineyard to vineyard. Summer arrived, bringing extreme heat and no rainfall, but initial vineyard sampling revealed a slowdown in the ripening process, as well as extraordinarily small-sized berries. September brought a notable drop in temperature, below the seasonal average.
Made from Chardonnay, Pinot Grigio grapes; vine age – planted 1978, 1984, 2008; Fermented in 60% steel tanks and 40% in oak barriques. Aged in French Allier and Trancais barriques, 50% new and 50% once-used. Aged for 8 months.