Haiku was born in 2009 and is the result of a
blend of three varieties: 50% is
Sangiovese, while the
remaining portion is equally divided between
Cabernet Franc and Merlot. During
the planting of the second part of the Montebuoni vineyard, completed in 2001, it was decided to
experiment with a noble international grape variety, Cabernet
Franc, which until then had not been used at Ama.
However, after a careful
pedoclimatic analysis, it was hypothesized that
Cabernet Franc could yield good results, and
in 2001, two small plots were planted,
numbered in the company register as
84 and 85, measuring 1.47 ha and 0.47 ha respectively,
for a total area of ??2 hectares, with
clone 214, a Bordeaux variety appreciated for
its ability to produce "vins-de-garde" on 110R rootstock. Exposure: northwest - southeast
Soil: clay - limestone
Altitude: 508-420 meters above sea level
Training system: Merlot and Cabernet Franc are trained using the espalier system with a simple Guyot pruning system, while the Sangiovese is trained using the spurred cordon system
Plant density: 5,200 vines/ha
First vintage produced: 2009
Blend: 50% Sangiovese; 25% Cabernet Franc; 25% Merlot.
Clones: Cabernet Franc 214; Merlot 181 and 343; Sangiovese CH21, CH22, CC 2002, and CC 2004. Rootstock 420A
REFUGE
Climate:
Summer began late, and the first veraison occurred in early August. Splendid
sunny days and summer heat until mid-September, when the temperature
dropped again, especially at night, causing a delay in the
harvest, which took place on September 26th for the Merlot, October 2nd for the Sangiovese, and
October 12th for the Cabernet Franc.
The harvest date was established after numerous samplings
and organoleptic analysis in the vineyard and in the laboratory. The harvest was
strictly done by hand, in 10/12 kg crates that were then passed on a sorting table for further selection.
Vinification: Fermentation induced by indigenous yeasts and separated by variety in stainless steel tanks at a controlled temperature between 30° and 32°C, with manual pumping over and a total maturation (cuvaison) of 25 days for the Sangiovese, 25 days for the Merlot, and 26 days for the Cabernet Franc.
After racking, the wine was transferred to barriques for malolactic fermentation. Aging: At the end of malolactic fermentation, the three varietals were blended, and the wine was then returned to fine-grain oak barriques, 30% new and the remainder used, for 12 months.
This wine was bottled on August 2, 2015, producing 10,450
Bordeaux bottles and 1,110 magnums.
Color: Intense purple red with ruby ??reflections.
Aroma: Fruity, reminiscent of berries, especially blackberry; spicy with hints of ripe bell pepper, green bell pepper, nutmeg, and sandalwood.
A hint of balsamic, almost minty note.
Flavor: Rich, powerful, elegant, smooth, and persistent
Alcohol content: 13%
Total acidity: 5.4 g/l
Pumpkin residue: = 1 g/l
Extract: 29.3 g/l