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the grapes are softly pressed and the must obtained is subjected to long macerations which can last up to 30 days
always noble and never over the top
Its name is a nice homage to an old lady who lived near the vineyard where Giacomo Bologna grew his Barbera grapes
aromatic and spicy notes
Castello Di ama - Chianti Classico "Vigneto la Casuccia" 1993 the grapes are softly pressedSince 1978, through in depth study of the terroir of the Castello di Ama vineyards, some parcels with excellent soil and climate characteristics have been identified. Vigneto La Casuccia was born in 1985, as the first assembly resulting from the separate harvesting of three plots of Sangiovese and Merlot, produced in very limited quantities only in the best years. A powerful and explosive wine in many years it emerges as a sensual and lively wine,
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