Wine Information
Vinification
The Pinot Noir grapes were harvested slightly early, on September 5, while the Sangiovese was picked on September 10. The clusters were de-stemmed and the grapes gently pressed, then each variety was separately fermented in stainless steel. Careful attention to pumpovers and macerations made possible the extraction from the skins of the most desirable polyphenols.
Maturation
The wine was racked off after 12 days and put immediately into 2- and 3-year-old barriques to go through the malolactic fermentation; the separate lots of wine were blended together following completion of the malolactic. The wine was then racked and returned to the barrels for 6 months’ ageing. Il Chiuso was bottled on May 16 2010; 19.000 standard Bordeaux were produced and 2,390 half-bottles.
Vineyard profile
With the release of the 2009 vintage, we are pleased to debut a new red wine. Il Chiuso is a blend of Sangiovese and Pinot Noir in different proportions, and as such it perfectly reflects the terroir characteristics of Castello di Ama’s wines.
The Pinot Noir vineyard, amounting to 4.156 hectares, was planted in 1984 on the hillslopes of the San Lorenzo valley; the vines, from Burgundy clones 111, 114, and 115, are trained to the open lyre system. The high-limestone soils allow this very finicky grape to reach optimal ripeness.
The Sangiovese grapes are from different areas and vineyards, mostly from younger vineyards, whose fruit shows optimal ripeness but still falls somewhat short in terms of complexity, both in aromatic compounds as well as in polyphenols.
Technical data
Total acidity: 5,40
Volatile acidity: 0,45
pH: 3,43
Alcohol: 13,20
Total dry extract: 27,40
U.V.280: 56,90
