
Winery Castello di AmaRosato
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.

Wine flavors and olphactive analysis
On the nose the Rosato of Winery Castello di Ama in the region of Tuscany often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Rosato
Pairings that work perfectly with Rosato
Original food and wine pairings with Rosato
The Rosato of Winery Castello di Ama matches generally quite well with dishes of beef, veal or pork such as recipes of autumn leaves, slow-cooked veal roast or jambalaya (louisiana).
Details and technical informations about Winery Castello di Ama's Rosato.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rosato from Winery Castello di Ama are 2015, 2014, 2016, 2012 and 2011.
Informations about the Winery Castello di Ama
The Winery Castello di Ama is one of of the world's great estates. It offers 21 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Clos
Plot of vines surrounded by walls. Many Burgundian climates are clos.














