Castello di Ama Chianti Classico Gran Selezione San Lorenzo 2016

Castello di Ama Chianti Classico Gran Selezione San Lorenzo 2016 is a refined expression of Tuscan winemaking, sourced entirely from the estate’s own vineyards. As a Gran Selezione, it sits at the very top of the Chianti Classico quality pyramid, offering both a strong sense of origin and an elevated level of craftsmanship. Named after the beautiful valley that surrounds the 18th-century Pianigiani and Ricucci villas, it carries a sense of place that is as distinguished as the wine itself.

Makuprofiili
In the glass, this wine typically shows a deep ruby core with garnet reflections as it begins to age. The bouquet is layered and expressive, combining ripe red cherry, plum, and blackberry with notes of violets, dried herbs, spice, and a subtle earthy undertone from the Sangiovese-driven blend. On the palate, it is elegant yet structured, with fine tannins, fresh acidity, and a polished balance between fruit and savory complexity. Merlot and Malvasia Nera add depth and softness to the wine’s core, while the Sangiovese provides lift, precision, and length. The 2016 vintage should have excellent aging potential, with the ability to develop further nuance over time in bottle.

Viininvalmistus
San Lorenzo is made exclusively from grapes grown on Castello di Ama’s own estate vineyards, including old vines and parcels more than 10 years of age. The vineyards lie in the hills of Tuscany, where Chianti Classico’s combination of altitude, warm days, and cooling nights helps preserve freshness while allowing full phenolic ripeness. The Gran Selezione classification also requires strict production standards, including estate-grown fruit and release only after extended aging, with the wine entering the market 30 months after harvest.

Ruoka & tarjoilu
This is an excellent match for Tuscan cuisine, particularly bistecca alla fiorentina, roasted lamb, wild boar, game birds, and rich pasta dishes with ragù or truffle. It also pairs beautifully with aged hard cheeses such as Pecorino Toscano. Serve at around 16–18°C, and consider decanting for at least one hour to allow the aromatics and structure to fully open.

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