Montebuoni (2021) - Castello di Ama
In the heart of Tuscany, among the hills of Siena, stands Castello di Ama, a winery that has managed to weave together its winemaking tradition and contemporary art. One of its most fascinating creations is Montebuoni, a Chianti Classico DOCG that tells stories of passion and dedication. The estate, which dates back to the 18th century, has long been a meeting place for artists and intellectuals, turning into a veritable open-air museum. Every harvest is a tribute to the beauty of the area and to the culture that pervades it, making every bottle a piece of history to be savoured.

Montebuoni (2021) - Castello di Ama
Type: Red Wine
Appellation: Chianti Classico DOCG
Grape variety: Sangiovese
Vintage: 2021
Winery: Castello di Ama
Alcohol: 14%
The appellation: Chianti Classico DOCG
The Chianti Classico DOCG is one of the most prestigious and historic appellations in Italian winemaking, established in 1716. This red wine, produced mainly from Sangiovese grapes, represents the essence of Tuscany, a region rich in tradition, breathtaking landscapes and a deeply rooted wine culture.
Find out more about Chianti Classico DOCGWhat to eat with Montebuoni
Who makes it: Castello di Ama
Castello di Ama is a historic winery in the heart of Chianti, founded in 1970 by a group of enthusiasts with the aim of producing high-quality wines that express the unique character of the area.The name "Castello di Ama" conjures up the image of an enchanting place, where winemaking tradition blends with art and culture. Castello di Ama's philosophy is based on: The pursuit of excellence, through sustainable and innovative winegrowing practices Respect for the land, with vineyards spread over terrain rich in history and biodiversity A passion for art, with works by contemporary artists that enrich the winery experience Accessibility: wines made to be enjoyed on any occasion
Read more about Castello di AmaThe vine of Montebuoni
Sangiovese
Sangiovese is one of the most important and widely planted black grape varieties in Italy, and it is the undisputed protagonist of some of the greatest Italian red wines. Grown mainly in Tuscany, but also found in other regions such as Emilia-Romagna, Umbria and the Marche, Sangiovese gives wines of great elegance, freshness and longevity.
Find out moreMontebuoni: the Siena area

Siena
The Siena wine district is one of the most fascinating and historically rich in Italy, in the heart of Tuscany. This region is famous not only for the beauty of its scenery but also for the quality of its wines, which reflect the unique terroir of these lands. Siena is surrounded by rolling hills, vineyards and olive groves, creating an ideal setting for growing vines.
Read more about SienaClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Montebuoni
Primary aromas: Ripe red fruit, Violet
Secondary aromas: Spices, Vanilla
Tertiary aromas: Leather, Tobacco
Tasting notes: A Chianti Classico Riserva with notes of ripe red fruit and spice, well-integrated tannins and good acidity.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Well integrated |
| Sweetness | Dry |
| Finish | Media |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Montebuoni
Temperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreAgeing methods used for Montebuoni
In barrique (7–18 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
Find out moreTime on the lees for Montebuoni
- No contact with the lees