Castello di Ama has been producing Rosato wine since 1982; Purple Rose was introduced in 2017, created using a new method that involves fermenting part of the must in barriques. It is produced from the finest Sangiovese tanks via the *saignée* (bleeding) method, carried out after approximately 12 hours of skin contact. A wonderful wine that celebrates the unique character of the Castello di Ama vineyards.
CLIMATE
Cold temperatures and significant temperature fluctuations marked the first part of the year; a snowfall in January was followed by an unusually mild February. Spring was cool and rainy, which affected early-ripening varieties during flowering, resulting in a reduced grape yield per vine. Summer—hot and dry—set in around mid-June. The harvest began on September 5th and concluded on October 10th.
VINIFICATION
Fermenting a portion of the must (approximately 30% of the total) in second-use oak barrels enhances the wine's longevity and color stability. It also adds aromatic complexity, enriching the pleasant red-fruit bouquet with deeper, more nuanced notes.

Color: Vibrant purple hues

Aroma: Primary fruity aromas reminiscent of ripe cherry and strawberry
Taste: The initial impression immediately reveals the wine's personality. It is persistent on the palate, echoing red fruit flavors and mineral notes. Extraordinary freshness rounds out the flavor profile. Purple Rose is expansive and complex, featuring floral hints and intense notes of cherry and raspberry. Juicy, savory, and elegant. WINE TECHNICAL DATA
First vintage produced: 2017
Grape variety: Sangiovese
Alcohol content: 13.5%
Total acidity: 6.55 g/l
Residual sugar: 1 g/l
Extract: 24 g/l