Nose
An intrigue of exotic dark berries and pomegranate with fragrant tobacco notes.
Palate
Alongside the beauty of the bouquet, this wine is essentially centred on the finesse
and elegance of the palate and “that subtle alternation between muscular power and grace”.
Juicy and succulent with a silky supple texture, complex nuanced and built for cellaring.
Growing Conditions
The Bellavista vineyard covers an area of 22.82 hectares, with 9.30 replanted from 1974 to 1978, and 13.52 replanted in 2007.
The plot of 22 parcels of land has been terraced to improve aspecting and ensure more uniform ripening. In the best vintages, parcels 1 to 19 of Malvasia Nera, and 21 and 22 of Sangiovese contribute most to the production of this vineyard selection.
Winter has been mild and rainy. In April, temperatures raised rapidly, while May and June have been very instable. Finally, summer arrived in July and we had great temperature excursions between night and day, which helped to develop aromas and flavours in the wine. Although we had hail at the end of August, grapes were very healthy.
Exposure: North-East / South-Ovest, North-East / South-East
Soil: clay and calcareous
Altitude: 460-525 AMSL
Training system: vertical trellis single Guyot
Vine Density: from 5.500 to 2.800 vines/ha
Clone selections: Sangiovese CC2000 1, CC2000 2, CC2000 4CC2000 5, Merlot 343 e 347. Malvasia N e MN6. Rootstock 420°
Harvest
After several samplings and organoleptic analysis in the vineyards and in our laboratory, on 27th September we harvest the Malvasia Nera, the Sangiovese was harvest on 30th September.
Winemaking
Beginning in 1978, certain parcels were identified as possessing outstanding soil and microclimates due to extensive research into the terroir of the Castello di Ama vineyards.
1982 was Marco Pallanti’s first harvest. Chianti Classico Gran Selezione Vigneto Bellavista has always set the standard for the fine wines of Castello di Ama.
A blend of Sangiovese and Malvasia Nera, the wine fully conveys its distinctive personality with the Malvasia Nera aromas, which lend a floral and intriguing character.
Vinification has started through ambient yeasts, separately for each grape variety, in steel tanks at controlled temperature between 30° and 33° C, with manual pumping over and a total cuvaison of 22 days for Sangiovese and 26 days for Malvasia Nera. After the first draining off, the wine was transferred into barriques for malolactic fermentation.
The assemblage of the two grape varieties takes place at the end of the malolactic fermentation. Afterwards the wine is transferred into fine grain oak barrique of which 40% are new and the rest one year old, for approximately 14 months.
Aging
Oak barrique 40% New and 60% one year old, for approximately 14 months.
Appearance
Pure ruby-red.
